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

  1. Wash the liver, cut it across and then scald in hot water (167° F, 75° C) until no more blood is released.
  2. Wash the skins and feet meat. Simmer in water (194° F, 90° C) for two hours.
  3. Simmer all pork and fat trimmings with 1/2 bay leaf in a little water (194° F, 90° C) for about 30 minutes.
  4. Drain and leave on the screen/table to cool down.
  5. Cut the onion in discs and fry in fat until golden.
  6. 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.
  7. Pack into glass jars leaving 1 inch headspace.
  8. Place jars into warm water and heat up to about 100° F, 38° C.
  9. Seal jars, and process at once at 250° F, 121° C:
    1/2 Pint - 50 min
    Pint - 60 min

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages