Creton (Pork Paté)
Recipe: #20501
August 07, 2015
Categories: Spreads, Snacks, Garlic, Appetizers, Onions, Christmas Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, more
"Creton is a mildly spiced pork paté spread that used to be popular in Quebec, and is gaining in popularity again as a kind of nostalgic comfort food. It is used as a snack or appetizer on crackers, at breakfast on toast and with mustard in sandwiches for lunch. It surely is NOT a healthy food, but hey - you don't eat it every day. (why not?) I've listed serving size as 1, because the number of servings depends on how you use it! Recipe by Henry Krauzyk."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (89.4 g)
- Calories 188.1
- Total Fat - 12.6 g
- Saturated Fat - 4.7 g
- Cholesterol - 55.5 mg
- Sodium - 474.7 mg
- Total Carbohydrate - 1.8 g
- Dietary Fiber - 0.3 g
- Sugars - 0.6 g
- Protein - 15.9 g
- Calcium - 19.7 mg
- Iron - 0.9 mg
- Vitamin C - 1.6 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Place an large sauce pan over medium heat. When the pan is hot, add 1 Tbsp bacon fat and gently fry the ground pork until cooked through. Use a fork to crumble the meat while it cooks.
Step 2
Add the onion, garlic, spices, salt and pepper and continue to cook, stirring occasionally, until the onions and garlic are soft and translucent.
Step 3
Lower the heat to a low simmer and continue to cook for about an hour. If mixture starts to dry out add beef stock or milk to keep it at a very-thick-sauce consistency.
Step 4
Remove from heat and allow the mixture to cool.
Step 5
If needed add beef stock or whole milk so the mixture seems just spreadable. Put the mixture in a food processor and process until fine and granular but not pasty.
Step 6
Spoon the pate into a glass or ceramic container and add a small layer of bacon fat over the top to seal and add extra flavor.
Step 7
Refrigerate until needed.
Tips
No special items needed.
1 Reviews
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