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.
Ingredients
- 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
Preparation
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.
