Ontario Pork Blog

January is a time when we make resolutions to do better, be better and maybe even take a chance to try something new. As we enter into this new decade why not try making your own sausages?

Sausage, peppers and onions is a classic for a good reason! The spicy Ontario Pork Sausages are balanced perfectly by the sweet peppers and onions. An ideal lunch or gameday day meal that’s sure to impress your guests!

This paella recipe uses Ontario Pork Hot Italian Sausages, mussels, shrimp and paprika to create a soul-satisfying meal that can be enjoyed every week! I LOVE sausage paella, but when you add Saffron Threads, chicken, imported chorizo and loads of shellfish, it becomes an expensive, special occasion meal. This sausage recipe is quick, easy, and affordable.

This Ontario Pork Hot Italian Sausage Frittata recipe is a perfect way to ‘kickstart’ the day, relax over brunch, or delicious midweek dinner solution.

The first place I ever ate gyoza was in Takamatsu, Japan, in 1983, as a wide-eyed 19-year-old Canadian prairie boy over there to play hockey for a year. Every day was filled with fascinating adventures and wild stuff. At first taste, I thought, “Man, those are the best perogies ever!” So I became a chef.

When holiday entertaining, something occurs… my kitchen and oven magically shrink! So years ago, I learned my lesson and expanded my cooking space by firing up the grill.

Cut into bites for a perfect appetizer or served as a slice for a starter course, this tart pleases everyone and might become a family favorite. The balsamic glazed onions have a rich, meaty aroma and the bacon, well, I mean, it’s bacon!

Sous-vide is also the perfect technique for entertaining. Most of the prep is done ahead of time, all that’s required is a quick sear before serving the most succulent and juicy pork tenderloin.

Pork hocks are the lower leg. It’s a meaty cut of meat, encased in a thick layer of skin and fat, that when treated with just a little time & care will reveal some of the most moist, tender and flavourful meat you’ve ever enjoyed. Try it as a new twist on Thanksgiving dinner.

This recipe is like if a butter tart and a cheesecake had a baby. The base is a New York-style cheesecake topped by a glorious sugar pie which also saturates the bottom layer. Just a hint of the smokey, salty bacon makes this dessert the talk of the table.

Chef Michael Olson is Living High Off The Hog with his new cookbook of the same name.  We asked him some of our pressing pork questions.