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5 from 3 votes

Creton Maison

Try this delicious traditional Québécois meat spread called Creton on toast, in a sandwich or on your favorite cracker or bread.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Passive Time0 minutes
Total Time1 hour 30 minutes
Servings: 8
Author: Francine Lizotte
Course: Breakfast & Brunch
Cuisine: Canadian, Québécois
Keyword Easy Recipe, Holidays & Events, Low Sodium/No Sodium, Pork

Ingredients

  • 1 lb. lean ground pork
  • 1 cup white onions, chopped
  • 2 large cloves garlic, minced
  • 2-3 large green onions (white tips only), sliced
  • 1/2 cup celery, finely chopped tips & tricks
  • 1/2 tsp. mixed spice - épices mélangées see Recipe
  • 1 pinch ground Himalayan pink salt
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 1 tsp. oatmeal Footnote #1
  • 1 tbsp. 35% heavy cream, or to desired consistency Footnote #2

Directions

  • In a medium pot, add pork, onions, garlic, green onions, celery, mixed spices, salt and black pepper; cover mixture with water. Cook, uncovered, over medium heat for 1 to 1 ¼ hours; stir occasionally.
  • Halfway through cooking, add oatmeal and stir well.
  • About ½ hour before the end of cooking, start whisking the mixture using either a whisk or potato masher. Add a little cream at a time until smooth.
  • When the time is up, using an immersion blender, smooth out the creton to desired consistency; taste and adjust seasoning if needed.
  • Before freezing, put a paper towel on top. When thawing it out, put container upside down so the paper towel can absorb the extra liquid from the creton.

Notes

Footnote #1: Add cloves if desired and substitute breadcrumbs for oatmeal.
Footnote #2: Slowly add heavy cream by the tablespoonful until the desired consistency is reached. It usually doesn't need more than 3 tbsp.