More Recipes Like Cretons de Quebec - All Recipes
 
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Cretons

Submitted by: Nans 
This is a pork spread that used to be very popular amongst French Canadian working in the woods. This is best appreciated spread on toasts or plain multigrain bread. 
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Cretons de Chez-Nous!

Submitted by: Boog 
Living In: Crestview, Florida, USA
A fantastically rich and deeply flavorful spread of pork and pork fat with a few seasonings makes a wonderful old-time appetizer or small bite to enjoy on buttered toast. 
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Sausage Gravy

Submitted by: Denyse 
Grandma's own! Adjust the milk to the thickness you like. Works with bacon, too. Serve hot over freshly baked biscuits! 
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Sausage Gravy I

Submitted by: RENE1959 
My mother learned how to make this while we lived in Nashville many years ago, and it is now a family favorite. Good old-fashioned sausage gravy. It's her most requested recipe from family and friends alike. Serve over biscuits or toast. 
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Philippine Longanisa de Eugenio (Sweet Sausage)

Submitted by: xyzeugene 
These sweet, Filipino pork sausages take a little while to stuff, and then require 4 days to cure, but your effort will be well worth it. Fry this until golden brown, serve with eggs, and you are in breakfast heaven! 
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Country Sausage Gravy

Submitted by: MALTBUSTER75 
Thick and creamy pork sausage gravy with fresh sage, thyme and red pepper flakes for a little kick. 
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Pork Sausage Gravy

Submitted by: CARRIE HANSON 
Hearty pork sausage and gravy to pour over homemade biscuits or toast. Water may be substituted for the milk. 
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Tacos de Alambre

Submitted by: Miss Lady 
This mild, authentic recipe for beef taco topping is an adaptation of a favorite recipe from a local restaurant in Las Cruces, New Mexico. 
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Guisado de Cerdo

Submitted by: Lalena 
You will use everything but the oink in this hearty Latin American stew, which is flavored with chorizo, pancetta, root vegetables and bell pepper. Along with the pork shoulder, your butcher can supply you with the more exotic specialty cuts of meat. 
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How to Make Country Gravy

Submitted by: Chef John 
Comforting, savory country milk gravy thickened with flour and flavored with sausage is just the thing to put on fried chicken, country-fried steak, and biscuits. 
 
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