Pork Pate (Pasztet Wieprzowy) Recipe
Ingredients
| Ground pork | 1 1/2 Pound | |
| Salt pork | 1/2 pound, diced | |
| Onions | 5 Medium, quartered | |
| 2 pounds sliced pork liver | ||
| Eggs | 3 , beaten | |
| Salt | 11/2 Teaspoon | |
| Black pepper | 1/2 Teaspoon | |
| Marjoram | 1 Teaspoon | |
| Nutmeg | 1/2 Teaspoon | |
| Allspice | 1/4 Teaspoon | |
| 1 tablespoon beef flavor base | ||
| Bacon | 1/2 pound, sliced | |
Directions
Combine fresh pork and salt pork in a roasting pan.
Roast at 325°F 1 hour, stirring occasionally.
Remove pork from pan and set aside.
Put onions and liver into the pan.
Roast 20 minutes, or until liver is tender.
Discard liquid in pan or use for soup.
Combine pork, liver, and onion.
Grind twice.
Add eggs, dry seasonings, and beef flavor base to ground mixture; mix well.
Line a 9 x 5 x 3 inch loaf pan (crosswise) with bacon slices.
Pack ground mixture into pan.
Place remaining bacon (lengthwise) over top of ground mixture.
Bake at 325degree F 1 hour.
Cool in pan.
Remove pate from pan.
Chill.
To serve, slice pate and serve cold with dill pickles and horseradish.
Roast at 325°F 1 hour, stirring occasionally.
Remove pork from pan and set aside.
Put onions and liver into the pan.
Roast 20 minutes, or until liver is tender.
Discard liquid in pan or use for soup.
Combine pork, liver, and onion.
Grind twice.
Add eggs, dry seasonings, and beef flavor base to ground mixture; mix well.
Line a 9 x 5 x 3 inch loaf pan (crosswise) with bacon slices.
Pack ground mixture into pan.
Place remaining bacon (lengthwise) over top of ground mixture.
Bake at 325degree F 1 hour.
Cool in pan.
Remove pate from pan.
Chill.
To serve, slice pate and serve cold with dill pickles and horseradish.
Chef
