Creton - Canadian Pork Pate

Chef Roger too's Note:

A pork pate.... served on toast. Very flavorful. It is a french-Canadian thing, a very popular breakfast food in Quebec. I hope you enjoy my version of Creton

• Total Time: 3 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 3 hrs

Ingredients:

Serves: 6-8

Yield: 3.5 cups

• 1 lb ground pork
• ½ lb sage breakfast pork sausage
• 1 medium onion , finely chopped
• ½ teaspoon garlic powder
• ¾ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon cinnamon
• ½ teaspoon ground cloves
• 1 teaspoon allspice
• 1 bay leaf
• ¼ cup breadcrumbs
• 1 cup water
• 1 cup whole milk
• 1 -2 tablespoon red wine , I use a merlot (optional)

Directions:

1. 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.
2. 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.