Meats and Sausages
Pate Popular
Materials | Metric | US |
---|---|---|
pork I, II and III grade | 550 g | |
pork skins and pork feet meat | 100 g | |
liver, pork or veal | 100 g | |
fat trimmings | 250 g | |
Ingredients for 1 kg (2.2 lb) of materials | ||
salt | 12 g | 2 tsp |
pepper | 1 g | 0.5 tsp |
allspice | 0.3 g | 1/4 tsp |
marjoram | 0.2 g | |
bay leaf, crushed | 1/2 leaf | 1/2 leaf |
onion | 20 g | 1/2 small onion |
Instructions
- Wash the liver, cut it across and then scald in hot water (167° F, 75° C) until no more blood is released.
- Wash the skins and feet meat. Simmer in water (194° F, 90° C) for two hours.
- Simmer all pork and fat trimmings with 1/2 bay leaf in a little water (194° F, 90° C) for about 30 minutes.
- Drain and leave on the screen/table to cool down.
- Cut the onion in discs and fry in fat until golden.
- Grind liver, meat, fat trimmings and onion through 1/8" (3 mm) plate. Add all spices and either grind again or process in food processor, until one smooth paste is obtained.
- Pack into glass jars leaving 1 inch headspace.
- Place jars into warm water and heat up to about 100° F, 38° C.
- Seal jars, and process at once at 250° F, 121° C:
1/2 Pint - 50 min
Pint - 60 min