Nick’s Pick | Ground Pork Poutine
with Peas & Roasted Brussels Sprouts
Cooking time
30 minutes
Servings
2/4
Calories
810 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. In honour of National Poutine Day, we’re doing Québec casse-croûtes proud. Their marvellously messy combo of potato fries, gravy and cheese curds has found fans far and wide, and for good reason! These spuds are oven-roasted until golden and tender, while you whisk together the sauce from butter, demi-glace and our Smokin’ Sweetness seasoning (there’s a nice whiff of hickory in there). Make a real meal of it by adding browned ground pork and peas, plus some gently crisped Brussels sprouts for balance.
We will send you:
- 250g Ground pork
- 450g Potatoes
- 200g Brussels sprouts
- 15g All-purpose flour
- 150g Green peas
- 12g Beef demi-glace
- 100g Cheese curds
- 12g Smokin’ Sweetness spices (sugar, paprika, salt, onion, cumin, coriander, mustard, garlic, sunflower oil, black pepper, cayenne pepper, smoked hickory flavour, brown sugar)
Contains: Milk, Mustard, Wheat
You will need:
Medium pan
Whisk
2 Sheet pans
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Parchment paper
Total Fat
39 g
Saturated Fat
19 g
Sodium
1170 mg
Total Carb
70 g
Sugars
9 g
Protein
49 g
Fibre
11 g
Preparation
Roast the fries
Preheat the oven to 450°F. Cut the potatoes into fries. On a lined sheet pan, toss with a drizzle of oil, ⅓ of the spices and S&P. Roast, flipping halfway, 25 to 30 min., until lightly browned and tender.
Roast the Brussels sprouts
Meanwhile, halve the Brussels sprouts lengthwise (quarter if large). On a second lined sheet pan, toss with a drizzle of oil and S&P. Roast, stirring halfway, 14 to 16 min., until golden brown and tender.
Cook the pork
Meanwhile, in a medium pan, heat a generous drizzle of oil on medium-high. Add the pork*; season with ½ the remaining spices and S&P. Cook, breaking up the meat, 4 to 6 min., until browned and cooked through. Transfer to a bowl, leaving any browned bits in the pan. Reserve the pan.
Make the gravy
In the same pan, heat 1 tbsp butter (double for 4 portions) on medium. Add the flour and cook, whisking constantly, 1 to 2 min., until a paste forms. Add the demi-glace, remaining spices and 1 ¼ cups water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, scraping up any browned bits, 3 to 4 min., until thickened. If too thick, add water, 1 tbsp at a time, until you achieve your desired consistency; season with S&P.
Finish & serve
To the pan of gravy, add the pork and peas. Cook, stirring occasionally, 2 to 3 min., until heated through and combined. Divide the fries, Brussels sprouts and ⅓ of the cheese between your bowls. Top with the remaining cheese and the gravy. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
