North Croatian Pork Liver Pate Recipes

NORTH CROATIAN PORK LIVER PATE

Steps:

• Mince onion and bacon and sauté it until tender.
• Cut liver into small pieces; add into bacon and onion and sauté it for 10 more minutes. Cool it.
• Grind the mixture twice with the machine. Add sour cream and mix well. Serve with warm bread.

MOM'S FAVOURITE LEVERPOSTEJ/ PORK LIVER PATE

Steps:

• Chop speck, and chop liver with onion 1-2 times through the meat-grinder.
• Make a white sauce of butter/margarine, flour and milk.
• Add chopped speck and the rest of the ingredients.
• Bake in small forms.

PORK LIVER PATE

Steps:

• Mix well.
• Add salt and pepper.
• Place in a loaf pan and bake 325 degrees for 2 hours or less.
• Let cool in pan.
• This freezes well.

CRETON - CANADIAN PORK PATE

Steps:

• Put all ingredients into a pan, mash together with a potato masher & simmer on low heat for 2 3/4 - 3 hours. If it needs more liquid to cook that long, add more liquid. Do not let it get dry and stick to the bottom of the pan. Stir occasionally. After most of the liquid (2 3/4 - 3 hours) has evaporated, remove bay leaf and beat well with an electric mixer. Pour into a bowl and refrigerate to chill. Serve chilled on a good bread, toasted if you like.
• Note: if your ground pork is lean you will need to add an entire pound of the sausage. It needs the fat to make a pate. You will obviously need to add a little more liquid if you use a whole pound of sausage.

POULTRY LIVER PATE WITH TRUFFLES

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• Combine chicken livers and ham in a food processor and process until finely chopped. Add sausage, thyme, egg, and salt. Process for 10 seconds. Stir in truffles.
• Line a terrine mould with bacon, making sure you have some overhang so you can cover the pate with it. Spoon mixture into the mould and even it out with a spatula. Scatter bay leaves on top. Fold extra bacon on top of the mixture and cover mould with a lid or aluminum foil.
• Bake in the preheated oven until pate has set, about 1 hour. Allow to cool and refrigerate for at least 24 hours before slicing.

DANISH PORK LIVER PATE

Steps:

• Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
• The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
• Spoon the mixture into a buttered loaf pan.
• Put it in a pan of water and bake in a 350F oven for an hour.
• If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
• Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.