Cheesy loaded fries with bacon & sausage
Indulge in these irresistible spicy Cheesy loaded fries before your health kick! It's loaded with homemade cheese sauce, bacon, and sausages
Ingredients
- 750 gm frozen chips (NOTE 1)
- Oil for deep-frying
- 200 gm rindless bacon (sliced thinly into small strips) (NOTE 2)
- 200 gm Italian sausage (casings removed) (NOTE 3)
- 1 Tomato (preferably firm, diced)
- 2 jalapenos (sliced thinly)
- 2 tbsp thinly sliced spring onions (scallions, green onions) (or coriander/cilantro)
For the cheese sauce
- 250 gm burger cheese slices (shredded or chopped into small cubes) (NOTE 4)
- 1 clove garlic (minced)
- 2 tsp cornflour (or cornstarch)
- ½ tsp smoked paprika
- ½ tsp onion powder (or garlic powder)
- 320 ml evaporated milk (NOTE 5)
- 1 tsp hot sauce
- salt and pepper to taste
Instructions
- Grate or roughly chop the cheese into small cubes. Place in the cheese, garlic, cornflour, paprika, onion powder and evaporated milk into a small saucepan. Place the pan over medium heat and stir regularly with a wooden spoon so the cheese doesn't catch at the bottom of the pan. Once the cheese begins to melt, switch to a whisk, then whisk until the cheese has completely melted and the sauce is smooth. Remove the pan from the heat.
- Add the hot sauce into the cheese sauce and stir to combine. Have a taste of the sauce and add salt and pepper if needed. Keep in mind not to add too much salt because the sausages and bacon are salty. Leave the sauce in the pan and set aside. The sauce will slowly thicken and develop a thin film on top. Just stir it occasionally or reheat the sauce to thin it out again.
- Preheat oven to 90°C (48°F). Roughly slice the bacon into small strips. Remove the casing from the sausage by running a sharp knife length way into the sausage, then use your fingers to peel the casing from the sausages.
- Heat an oven-proof medium-sized frying pan over medium to high heat. Add in the bacon, cook and stir regularly until bacon releases some fat, then add in the sausage meat. Break up the meat into little pieces whilst stirring. Cook until the sausages have slightly browned and fully cooked. Place the frying pan in the oven to keep the meat warm whilst frying the chips.
- Fry/bake/air-fry the hot chips, wedges or French fries as per the instructions on the packet until golden and crispy. Place the chips on a large serving plate. Pour half of the cheese sauce over the chips. If it's too thick, reheat it over medium to thin it out. Place the remaining sauce into a little serving bowl. Spoon on the bacon and sausages on top, then add the tomatoes, jalapeños and spring onions. If desired, pour a little more cheese sauce on top. Serve any remaining meat or salad in separate bowls next to the loaded fries and cheese sauce. Enjoy immediately.
Notes
(NOTE 1) Frozen chips - I used flat 'steak cut' chips because I like how I can load each chip up before popping it into my mouth. Frozen wedges, French fries, and regular straight or crinkled chips would all work here. I prefer my chips deep-fried but baked or air-fried chips are also delicious when loaded up!
(NOTE 2) Rindless bacon - My favourite bacon is streaky, as I like the ratio of fat and meat. However, all kinds of rindless bacon will work. If you're using a lean or shortcut bacon, you may need an extra teaspoon of oil for frying.
(NOTE 3) Italian sausage - If possible, use raw, good quality Italian sausages because the meat quality and seasoning are much better. I often found these sausages in speciality shops and in delis.
(NOTE 4) Cheese - I used processed burger cheese slices because I like that American yellow cheese look and taste in my cheese sauce. However, any variety of melting cheese would work. Swiss, Monterey Jack, and all cheddars are great choices. It's best to buy a block of cheese and shred/chop it yourself because store-bought shredded cheese may not melt to a smooth consistency.
(NOTE 5) Evaporated milk - To make evaporated milk, they remove more than half of the water content from fresh milk. So evaporated milk is unsweetened concentrated milk that's ultra-creamy in taste and texture. Supermarkets stock evaporated milk in tins near the long-life milk section.
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
Nutrition
Serving: 1servingCalories: 612kcalCarbohydrates: 35gProtein: 20gFat: 44gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 77mgSodium: 1043mgPotassium: 721mgFiber: 5gSugar: 5gVitamin A: 636IUVitamin C: 14mgCalcium: 330mgIron: 2mg