Toss the French fries in the dried sage and thyme. Cook according to pack instructions.
Meanwhile, melt the butter in a pan, then stir in the flour and cook for 1 minute. Slowly add the milk, whisking, until it’s all incorporated and thick. Stir in the cheese to melt. Set aside.
Heat 1 tablespoon of oil in a pan and add the shredded Brussels sprouts and sauté until the Brussels sprouts are tender and starting to get crispy.
In another pan, add the veggie sausages, bacon and chicken (ensure all are ready to eat or pre-cook first) and saute until it’s all warm.
Arrange the French Fries on a platter and layer with half the cheese sauce, then pile on the sprouts mixture, the meats, the remaining cheese sauce and drizzle with the mayonnaise mixed with smoked paprika. Top with chopped parsley.
Can I reheat my leftovers in the oven? Absolutely! Place everything on a baking sheet, toss with oil and bake at 325 for about 15-20 minutes or until warmed through and desired crisp level is reached.
Do not top the fries until all toppings are cooked and ready as you do not want the cooked fries to get soggy.
It’s important to crisp up your leftovers with oil in a pan to make sure they complement the texture of the french fries.