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Pork Pate (Pasztet Wieprzowy)

Global.Potpourri's picture
  Ground fresh pork 1 1⁄2 Pound
  Salt pork 1⁄2 Pound, diced
  Onions 5 Medium, quartered
  Sliced pork liver 2 Pound
  Eggs 3 , beaten
  Salt 1 1⁄2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Marjoram 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Allspice 1⁄4 Teaspoon
  Beef flavor base 1 Tablespoon
  Sliced bacon 1⁄2 Pound

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.
To serve, slice pate and serve cold with dill pickles and horseradish.

Recipe Summary

Side Dish

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