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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pork Stuffing or Courtons Recipe

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This recipe for Pork Stuffing or Courtons is from The Lamontagne Sisters' Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 -2 1/2 lbs. ground pork
1 small onion, diced
water to almost cover the meat
ground cloves
ground allspice
salt (or Lawry's Seasoned Salt) and pepper to taste
Directions:
Directions:
Combine ground pork, onions, and water in a pan and bring to a boil. Reduce heat to low and continue cooking for 1 1/2 to 2 1/2 hours. When almost cooked, add the seasonings. For stuffing, put in a couple of slices of bread, torn into small pieces. You can add more until all the juice is absorbed.
Number Of Servings:
Number Of Servings:
varies
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
It's hard to find really fatty pork. I use boneless pork ribs and grind them in my Kitchenaid using the meat grinder attachment. Remember, clove and allspice, more clove than allspice.

 

 

 

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