- 1/2 lb. Salt pork, fatty
- 10 Potatoes; finely grated
- 4 Potatoes; cooked & mashed
- Salt & Pepper
- Soak the pork overnight in cold water to remove the salt, and cut into
- Extract the water from the grated potatoes by putting
them in a cotton bag and squeezing vigorously.
- Mix the mashed potatoes
with grated potatoes. Season with salt and pepper.
- Roll the
potato mixture into balls resembling small snowballs.
- Make a hole in the centre of the potato ball and add 1 Tbsp of the salt pork. Close the
hole and roll the poultines in flour.
- Gently drop the poultines
2 or 3 at a time, into a large pot of boiling salted water, ensuring
that the water is kept at a rolling boil.
- Simmer the poultines
for 2-3 hours. Eat the poultines hot with butter, salt and pepper, or as
a dessert with sugar and molasses.
Recipe yields: 6 Poultines
"For many Acadians living in southeastern New Brunswick, Poultine
Rapee, potato dumpling dish with a mixture of seasoned pork in the
centre, is considered a national dish.
"For many Acadians living
in southeastern New Brunswick, Poultine Rapee, potato dumpling dish with
a mixture of seasoned pork in the centre, is considered a national dish.
In other parts of Acadia, these delicacies are prepared without
the meat and fish is sometimes added to fricot.
grayish colour and gluey texture of the poutines makes them appear
somewhat unappetizing, their taste more than compensates for their
Recipe source: A Taste of Acadie by Marielle Cormier-Boudrau