I’d like to sit down with the dude who invented “poutine.” Like for reals. He’s pretty much a genius. I had my first poutine a few months ago at this fancy-esque restaurant and I probably have thought about it at least once a day since then!

If you have never had or heard of poutine, you are missing all that’s good in life. The original poutine is made of fries, cheese curd, and a brown gravy to top it off. But that’s not good enough for me.  I needed to take it like 50 steps further. Really knock it out of the park. Go big, or go home… get the point. I also paleo and whole-thirtified it. Because that’s what I do.


There is a secret ingredient that takes this over the top and I hope you are ready for it……..Ready……READY???? It’s pickled vegetables! I know, crazy right?!!! But I’m telling you (and your tastebuds) that the pickled vegetables MAKE.THE.DISH. Try it. I cross my heart and pinky swear that you will love it! Plus fermented food is ALL the rage. And we are super hip over here!!!

Chorizo Poutine

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 2-4


  • 1 tbl ghee
  • 2 pork chorizo sausages, casing removed
  • 1/2 cup pickled vegetables, pickled jalapenos (or both)
  • 1 shallot, diced
  • 1-2 large sweet potatoes, cut into strips
  • 2 cloves garlic minced
  • 1 tbl oil
  • 1 tsp salt
  • 2 cups spinach, sauteed
  • OPTIONAL: fresh parsley
  • 2 cups broth
  • 1 tbl apple cider vinegar
  • 2 tbl almond flour (or any type of thickener)


  1. Preheat oven to 400. While oven is getting hot, cut potato into strips.
  2. Toss potato strips with minced garlic, oil, and salt until its all coated.
  3. Place on baking sheet for 10 min, then flip and cook another 5-10 min or until they are tender in the middle and crispy on the outside.
  4. While fries are baking, take your ghee and heat it up in a skillet.
  5. Once hot, take your chorizo and put into pan. (to remove casing, slice down the sausage and unwrap)
  6. Get it into small pieces and stir occasionally.
  7. When sausage is almost done cooking add in your diced shallots and your pickled veggies. (if you want it spicy add in some pickled jalapenos) Stir until combined and meat is cooked.
  8. Remove chorizo from pan and de-glaze with your broth, getting any pieces of sausage that may have been left over.
  9. Add in your apple cider vinegar and slowly whisk in your thickener of choice until you have reached desired consistency of gravy.
  10. Remove sweet potatoes from oven and place on a plate. Top with some sauteed spinach, then the chorizo and pickled veggies. Garnish with fresh parsley
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A few things to note:

  1. You won’t miss the cheese. I promise.
  2. You can find pickled veggies at most grocery stores, or you can make your own which is quite simple. I’m sure pinterest has a million and one ways to pickle a vegetable.

Whole30: yes

Paleo: yes

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