Italian  Poutine  With  Peppettes  and  Sausage

• 1/2 250 g package of Roma peppettes, sliced
• 1 440 g package of Roma mild Italian Romaburgers
• 8 Russet potatoes
• 2 tablespoons (30 ml) olive oil
• 1 onion, chopped
• 1 tablespoon (15 ml) minced garlic
• 2 cups (500 ml) tomato sauce
• 2 teaspoons (10 ml) dried Italian herbs
• 1/2 teaspoon (2.5 ml) chili flakes
• 1 bay leaf (optional)
• 1 200 g bag of cheese curds
• Salt and pepper to taste

• Preheat oven to 250 °F (230 °C).
• Cut potatoes into julienne strips.
• On a baking sheet lined with parchment paper, toss the potatoes with the oil. Season with salt and pepper. Bake for 50 to 55 minutes, stirring occasionally, until the fries and golden and crispy.
• Meanwhile, in a saucepan, cook the Romaburgers for 4 to 5 minutes while breaking up the meat. Remove excess fat.
• Add onion and garlic and continue cooking for 1 to 2 minutes.
• Add tomato sauce, Italian herbs, chili flakes and, if desired, the bay leaf. Season with salt and pepper. Bring to a boil, then let simmer for 10 minutes over low heat.
• In a pan heated over medium heat, cook the peppettes for 2 to 3 minutes, stirring constantly, until golden and crispy. Drain and set aside on paper towels.
• Divide fries amongst four bowls. Add cheese curds, then top with sauce and garnish with peppette slices.

Add a bit of grated Parmesan and some fresh basil just before serving!