For all my Acadian friends and family, here’s a recipe for an old time favorite!
For many Acadians living in the southeastern New Brunswick, Poutine Rapées, or potato dumplish dish with a mix of seasoned pork in the centre, is considered a national dish. Other parts of Acadia, these delicacies are prepared without the meat and fish is sometimes added to fricot (soup).
Although the greyish colour and gluey texture of the poutines makes them appear somewhat unappetizing, their taste more than compensates for their unattractive appearance.
1/2 lb salt pork, fatty
10 potatoes, finely grated
4 potatoes, cooked & mashed
1. “Soak” the pork overnight in cold water to remove the salt, and cut into cubes.
2. Extract the water from the grated potatoes by putting htem in a cotton bag and squeezing vogorously.
3. Mix the mashed potatoes with grated potatoes.
4. Season with salt & pepper to taste.
5. Roll the potato mixture into balls resembling small snowballs.
6. Make a hole in the center of the potato ball and add 1 Tbsp of the salt pork.
7. Close the hole and roll the poutines in flour.
8. Gently drop the poutines 2 or 3 at a time into a large pot of boiling salted water, ensuring that the water is kept at a rolling boil.
9. Simmer the poutines for 2-3 hours.
Eat hot with butter, salt and pepper, or molasses, or brown sugar.
Makes 6 poutines.