Merci, Merci, Merci!!! I used to help my Memere make these and thought the recipe was lost along with her when she passed. We used to mix half salt pork and half chopped ham. We also tied each one in cheese cloth prior to boiling instead of rolling them in flour. I can't wait to try this recipe for Easter. They do take time to make but are so well worth it. Canadian Soul Food!
I have not tried to make this on my own yet but I know it is pretty much the exact recipe my grandmother used except she added chopped onion to the slated pork mixture....or she added more potatoes depending on how many she wanted to make. Brings back so many memories. She always used to say you have to name each poutine as you put it in the pot so that it won't fall apart, lol. Montana Heart song - as for your to salty comment you have to soak the pork over night so it is not to salty....to use any other kind of meat is just wrong to me!!! It wouldn't be a real poutine rapee!! but to each their own I guess.
I had eaten this dish once before at friend's house as a kid and I wondered what was in ever since. I added onions and crushed red pepper flakes to it and they were amazing. I did have one fall apart on me in the water but I think that may have been because it wasn't sealed properly. However, I do wish the recipe was more specific on what TYPE of potato can be used. I used Yukon Golds and like I said, it was good just one fell apart and I couldn't keep the water at a rolling boil if I wanted to keep the others from doing the same.
I grew up with these and Poutine is recipe you discribed...love them...Rapee is a different dish...
FYI, We Acadiennes. welll we eat them with either brown sugar, my fav, or just regular sugar, its way better
The scandanavians call this "Polt" or Pault, as well. Lotus
I'm so excited to have found this recipe, I used to help my mom make these years ago, but never paid much attention to how she made them. Now that she has passed I'm feeling like I missed something. I plan on trying to make these on Saturday.
This acadian traditional recipe is simply delicious. A long preparation and cooking but very rewarded for this exquisite taste. Me I makes 2 times per year of them, in Christmas and at the New Year's Day, with my family, in all I makes forty, it's the tradition in my family. All the family puts his, that made a beautiful family meeting. You have to try it once to taste that.
I have eaten many poutines but always with pork, side pork which is uncured bacon or ground beef. I would hesitate to eat with salt pork. Too salty!