Pork Pate (Pasztet Wieprzowy) Recipe

Summary

Health IndexAverageCuisine
CourseMain Ingredient

Ingredients

 Ground fresh pork1 1⁄2 Pound
 Salt pork1⁄2 Pound, diced
 Onions5 Medium, quartered
 Sliced pork liver2 Pound
 Eggs3 , beaten
 Salt1 1⁄2 Teaspoon
 Black pepper1⁄2 Teaspoon
 Marjoram1 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Allspice1⁄4 Teaspoon
 Beef flavor base1 Tablespoon
 Sliced bacon1⁄2 Pound

Nutrition Facts

Serving size: Complete recipe

Calories 5735 Calories from Fat 3654

% Daily Value*

Total Fat 407 g625.5%

Saturated Fat 146.6 g733.1%

Trans Fat 0 g

Cholesterol 4109.9 mg1370%

Sodium 8998.4 mg374.9%

Total Carbohydrates 132 g43.9%

Dietary Fiber 21 g83.9%

Sugars 45.8 g

Protein 370 g740.4%

Vitamin A 3952.3% Vitamin C 523.6%

Calcium 63.2% Iron 1268.4%

*Based on a 2000 Calorie diet

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.
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