As poutine’s popularity spread, various iterations began to appear, such as Italian poutine (made with spaghetti sauce in place of gravy, or sausage), veggie poutine (made with mushroom sauce and vegetables), and Irish poutine (made with lardons). Regional variations included la galvanade from Gaspésie, prepared with chicken and green peas, and Montréal-style poutine, made with smoked meat, to name but two.
