Homemade Pork Patée

Homemade Pork Pâté

Pork pâté is a classic of Polish cuisine, often served during holidays and other important celebrations. Its preparation can be traditional or subjected to modern experiments, and in every version, it tastes equally delicious.


  • Pork shoulder meat – 500 g
  • Pork liver – 300 g
  • Milk – 80 ml
  • Breadcrumbs – 60 g
  • Onion – 1 piece
  • Garlic cloves – 2 pieces
  • Eggs – 2 pieces
  • Butter – 30 g
  • Salt – 4 g
  • Sweet paprika – 2 g
  • Black pepper – 1.5 g
  • Nutmeg – 1.5 g
  • Dried marjoram – 1.5 g


Step 1: Clean the Meat and Offal Thoroughly clean the pork shoulder from all veins and excess fat and place it in a colander. Also, put the liver into it and wash everything carefully under cold running water. Set aside to dry.

Step 2: Prepare the Vegetables Peel and finely chop the onion and garlic.

Step 3: Cut and Cook the Meat Cut the meat into pieces to cook faster. Put it along with the offal into a pot, then cover with salted water. Add onion, garlic, salt (about 1.5 g), nutmeg, and pepper. Cook for 15 minutes, then drain thoroughly using a sieve.

Step 4: Grind the Meat Grind the offal and shoulder in a meat grinder into a smooth paste.

Step 5: Mix the Ingredients In a bowl, mix the ground meat and offal with eggs, milk, butter, breadcrumbs, and the rest of the spices.

Step 6: Transfer the Mixture to a Mold Transfer the mixture into a pâté mold, then smooth it out.

Step 7: Bake the Pâté Place the mold in the oven. Bake for about 1.5 hours, then cool with the oven door slightly ajar.

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