Pork Pate - my interpretation of an ancient recipe, which as an old custom, does not specify everything. The effect is tasty. Try it. I invite you to watch.
Ingredients:
pork shank 1-1.3 kg,
pork liver - 0.5 kg,
dewlap 0.4 kg,
neck 0.3 kg,
2-3 stale rolls,
2 onions,
3 eggs,
a glass of breadcrumbs,
15 dkg of bacon,
20 dkg of pork fat,
tablespoon of lard,
2-3 bay leaves, 5
grains of allspice,
a few dried mushrooms,
2-3 teaspoons of salt,
1-2 teaspoons of pepper,
0.5 teaspoons of nutmeg.
Procedure:
Cut the pork neck, dewlap and a shank into smaller pieces, add whole onions, mushrooms, bay leaves, allspice and cook over low heat - about 30 minutes - until semi-soft, then add the liver and continue to cook for 5-10 minutes. Turn off and set aside to cool, then add stale rolls to the still warm contents of the pot to soften. Leave to cool completely. Remove the entire contents of the pot and crush it into pieces suitable for grinding. Separate the pork knuckle from the bone.
Grind once on 3 mm mesh, then add salt, pepper and nutmeg and mix with spices, softened bread and ground onion. After mixing, grind again - preferably twice. After grinding, add the eggs, mix thoroughly and fill the molds.
Preparation of molds: rub the molds with lard and sprinkle with breadcrumbs. Put the bacon strips on the bottom, and after filling with the pate, put the bacon strips on top.
Bake in a fan oven at 200 degrees C for 40-60 minutes. You should control the state of the pate mass, observe the condition of the baking, and the removal of the pate from the mold. After baking, let it cool down and put it in the fridge. Enjoy.