Place lard on frying pan and fry the meat (without the liver) continuously turning meat over on a high heat. Transfer to a saucepan and cover with water, adding just enough water to cover the meat. Add pre-soaked mushrooms, but put aside a dozen pieces, add a few grains of allspice and bay leaf and simmer until the meat is tender and falling apart.
Then add the liver and cook for 15 minutes. Soak stale rolls in milk. Grind mushrooms and rolls in meat grinder about 3 times to receive a fine mesh. Add eggs and mushrooms, carefully stir until the mixture is uniform and shiny. Season with a nutmeg, salt and pepper.
Fill molds with the dimensions of 30x10x8cm the weight of 1.5kg and bake for about 80 minutes at 165`C.
Enjoy your pate!
Ingredients |
|---|
300g pork jowls 300g pork shoulder 250g pork liver 100g wild mushrooms 100g onion 6 eggs 400ml milk 2 stale rolls 100g lard allspice and bay leaf nutmeg, salt and pepper to taste |
Moszna Zamek sp. z o.o.
Moszna, ul.Zamkowa 1
47-370 Zielina Moszna
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