Recipe courtesy of Wren the Butcher


  • Level: Intermediate
  • Total: 1 hr 20 min
  • Active: 50 min
  • Yield: 5 to 6 servings
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1/2 pound (2 sticks) butter

1/2 cup minced onion 

1 cup all-purpose flour 

2 quarts chicken stock 

2 tablespoons whole-grain mustard 

1 tablespoon red pepper flakes 

2 pounds sausage, cooked and crumbled 

Rice wine vinegar 

Salt and pepper 

4 pounds russet potatoes 

Lard, for frying

Cheese curds (a lot) 

Chopped chives or fresh herbs, optional


  1. Melt butter over medium-low heat, then add the onions and cook, covered, stirring occasionally, until soft and translucent. Add flour and cook, whisking the roux until light brown.
  2. Add chicken stock slowly, whisking so that lumps do not form.
  3. Bring to a simmer, stirring occasionally, to keep it from burning.
  4. Add mustard, red pepper flakes, and sausage, then add some vinegar and some salt and pepper.
  5. Meanwhile, put whole potatoes in cold, salted water in a large pot and bring them to a simmer. Cook until tender, then let cool. Smash potatoes into pieces.
  6. Bring lard to 300 degrees F in a deep fryer. Fry potatoes.
  7. Toss fried potatoes with a little more salt, then pour on the gravy. Top with plenty of cheese curds and let stand for a minute to let the cheese curds melt a little bit. Can be garnished with chives or other fresh herbs, if using.