Poutine Rapee

"This is a recipe for New Brunswick Acadian Poutines Rapees. This is not a recipe for fried with curds and gravy. Poutines rapees are a mixture of raw grated potatoes, combined with cooked and mashed potatoes, which are then formed into a ball, stuffed with seasoned salted pork and simmered in salt water. I am fortunate enough to live in NB, but you still don't see these around that often. I don't know why because they are so yummy. Another fine example of Canadian cooking!"
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Ready In:
6 poutines




  • Soak the salted pork in cold water overnight to remove the excess salt.
  • Cut into cubes.
  • Grate the uncooked potatoes and extract the water from them by squeezing them in a cloth.
  • Mix the grated potatoes with the mashed, seasoned potatoes, adding more seasoning if necessary.
  • Make a hole in the centre of the potato ball with your thumb and add a tablespoon of the salted pork.
  • Close up the hole and roll the poutine in white flour and gently lower the poutine into a large pot of boiling,salted water.
  • Keep the water boiling and simmer the poutines for 2-3 hours.
  • Serve hot with butter, salt and pepper, or as a dessert with sugar a molasses.
  • They are also yummy with mustard.

Questions & Replies

default avatar
  1. o R.4477
    I made these..I used 4 large grated potato and 1 large cooked and mashed potato..I even put each of them in cheese cloth..they were all like liquid..
  2. mypfaefflin19
    do you fry the salt pork?
  3. Ellie M.
    I have been looking for a Rappe recipe. It seems to be the same ingredients as Poutines, except it is baked instead of boiled in cheesecloth. Can anyone help?
  4. Ron C.
    Best type of potatoes for making poutine rapee?


  1. Knittwhit
    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!
  2. Mary_Mini
    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.
  3. chantaley
    FYI, We Acadiennes. welll we eat them with either brown sugar, my fav, or just regular sugar, its way better
  4. badscience
    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.
  5. Denomyth
    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.


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