Ingredients for Cretons Groton
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How to Make Cretons Groton
- In a large saucepan, combine 1 lb ground pork, 1/2 cup finely chopped onion, 1/4 cup finely chopped celery, 2 cloves garlic (minced), 1 bay leaf, 1 tsp ground allspice, 1/2 tsp salt, and 1/4 tsp black pepper.
- Cook over medium heat, breaking up the meat mixture with a spoon as it browns.
- Reduce heat to low and simmer for 90-100 minutes, stirring frequently to prevent sticking and ensure even cooking. The meat should become very fine and tender.
- Stir in 1/2 cup (or less, to taste) bread crumbs. Cook for an additional 15 minutes, stirring occasionally.
- Remove from heat and carefully remove the bay leaf.
- Allow the cretons to cool completely.
- Transfer the cooled cretons to small, disposable aluminum foil loaf pans.
- Wrap each pan tightly with plastic wrap, then with foil.
- Refrigerate for at least 2 hours or freeze for longer storage.
- To serve, remove a portion from the fridge, and let it come to room temperature. A layer of fat may form on top; this can be removed before spreading.
- Spread generously on warm, unbuttered, crusty toast.
- Enjoy the authentic taste of Quebec!
Nutrition Information (Approximate per serving)
Sodium
165 g
Sugar
59g
Fat
213g
Carbs
47g
