This recipe comes from the plastic that’s wrapped around the Maple Leaf cottage roll. I think. I’ve had the recipe for so long that I can’t give it proper attribution any more, but it stands to reason that it came from a Maple Leaf product. We ate a lot of their food when I was growing up because my Dad worked there and we figured this would help keep him employed. In fact, working for that company was kind of a family tradition as my grandfather, a couple of my cousins and I all worked there at some point in our lives.
I don’t know anyone who works for the company now, so if you’re going to try this recipe, buy whatever brand of cottage roll you’d like.
Here’s what to do.
Get a cottage roll.
Put it the right sized pot.
Get some cloves, garlic and a bay leaf.
Get an onion and quarter it.
While the cottage roll is cooking, make the glaze.
Combined to make the glaze.
After the cottage roll has simmered, transfer it to a baking dish and pour the glaze over.
Cook for another 15 minutes.
Sliced and served.
Glazed Cottage Roll
prep time: 1/4 hour
total time: 2 1/2 hours
Makes 6 servings
3 1/4 lb. sweet pickled cottage roll
1 bay leaf
1 onion, quartered
1 garlic clove
3 Tbsp. prepared mustard
1 Tbsp. dry mustard
3 Tbsp. brown sugar
Remove plastic wrapper from the cottage roll but leave it in the net that surrounds it. Place in a large pot and cover with water. Add bay leaf, cloves, onion, and garlic.
Bring to a boil, cover pot, and reduce to simmer for 1 1/2 to 2 hours, or until a meat thermometer reads 170° F.
Set the oven to 425° F.
Lift meat from water and remove netting. Place in well greased shallow pan or casserole dish.
Blend both mustards with the brown sugar and spread evenly over the cottage roll.
Bake in oven for 15 minutes, or until glaze is set. Baste with drippings.
Remove to platter, slice, and serve.