CRETON - CANADIAN PORK PATE

Creton - Canadian Pork Pate image

Provided by Chef Roger too

Categories Spreads

Time 3h10m

Yield 3 1/2 cups, 6-8 serving(s)

Number Of Ingredients 14

1 lb ground pork
1/2 lb sage breakfast pork sausage
1 medium onion, finely chopped
1/2 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1 teaspoon allspice
1 bay leaf
1/4 cup breadcrumbs
1 cup water
1 cup whole milk
1 -2 tablespoon red wine, I use a merlot (optional)

Steps:

Put all ingredients into a pan, mash together with a potato masher & simmer on low heat for 2 3/4 - 3 hours. If it needs more liquid to cook that long, add more liquid. Do not let it get dry and stick to the bottom of the pan. Stir occasionally. After most of the liquid (2 3/4 - 3 hours) has evaporated, remove bay leaf and beat well with an electric mixer. Pour into a bowl and refrigerate to chill. Serve chilled on a good bread, toasted if you like.
Note: if your ground pork is lean you will need to add an entire pound of the sausage. It needs the fat to make a pate. You will obviously need to add a little more liquid if you use a whole pound of sausage.

Nutrition Facts : Calories 393.3, Fat 27.4, SaturatedFat 10, Cholesterol 102.4, Sodium 638, Carbohydrate 7.9, Fiber 0.9, Sugar 3.3, Protein 27.3