Hi!
LIVER AND BACON PATE (RECIPE FOR 10 PORTIONS)
Is there anything better than the aroma of homemade pâté filling the kitchen? Today, I’m excited to share a recipe for a true delicacy – homemade beef pâté with a touch of succulent bacon. This classic combination of rich beef and smoky bacon creates a pâté with a deep flavor profile that melts in your mouth and impresses with its creamy texture. Perfect on sandwiches, as an appetizer on a holiday table, or simply as a delicious snack. If you’re dreaming of a homemade pâté that not only tastes amazing but also fills your kitchen with an irresistible aroma while baking, this recipe is just for you. Ready? Let’s get started!
- 1000g Beef roast joint
- 500g Beef liver
- 500g Pork, boneless bacon
- 280g Whole chicken eggs
- 150g Goose Fat
- 10g White salt
Instructions:
Cut the meat into small pieces (3 cm) and fry in a high pan (without the liver).
Wait for the meat to release its juices. Add a little water, but not too much. Stew the meat covered for about 2 hours.
Add the liver for the last 15 minutes of cooking. Add salt.
Set the meat aside to cool for a few hours. Mix thoroughly and add the eggs.
Mix everything thoroughly.
Grease the form with fat, put the meat mass in it up to 3/4 of the height of the form.
Bake at 200 degrees for about an hour.
The beef pate is suitable for freezing.
Enjoy !
