Kiszka Pasztetowa - Liver Pate Sausage

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redzed
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Kiszka Pasztetowa - Liver Pate Sausage

Post by redzed » Tue Jan 25, 2022 05:26

Kiszka Pasztetowa - Liver Pate Sausage
Kiszka Pasztetowa is a mild tasting and spreadable liver pate sausage. Excellent on a sandwich or a cracker and popular on the breakfast table in Poland.

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Recipe for 1kg of meat
Meats

Lean pork 300g
Pork jowl 300g
Fresh pork liver 300g
Pork skins 100g
Ingredients
Salt 18g
Pepper 2g
Marjoram 2g
Fresh chopped onion 100g
Broth from the cooked meats 150ml
Instructions
1. Soak liver in cold water for 2 hours, changing it 3 or 4 times. Cut out the arteries and sinew.
2. Cut the liver into strips about 3.5cm (1.5') thick and poach water just under the boiling point for several minutes. Don't overcook, the liver should still soft and pink inside. Drain and chill with cold water.
3. Cut the lean meat and jowl into large cubes Cover with hot water and poach at 90C(194F) until tender. Cook the pork skins in the same way. Drain and cool, saving the broth.
4. Sweat the onion gently in a frying pan with lard. Don't caramelize.
5. After the meats have cooled, grind them together the onion through the 3mm plate
6. Add the salt, spices and half the broth, mix and grind again. If you would like a smoother texture, grind yet again. You could also emulsify with a food processor after the first grind.
7. Add the remaining broth and stuff loosely into beef middles, pork middles or 60mm synthetic cellulose casings. Tie the ends with twine and make a hanging loop.
8. Poach at 176-185°F (80-85°C) for 50-90 min until internal meat temperature reaches 154-158°F (68-70°C).
9. Immerse the chubs into cold water for 10 minutes, hang to dry and refrigerate.
10. A smoky flavour can be added by cold smoking for 6-8 hours. I smoked this pasztetowa at a temp of 6-8C for 8 hours.
11. Store in refrigerator, or freeze for future use.
Smacznego!
If you would like to learn to make traditional Polish meats an sausages, join the Polish Sausage Club. https://www.facebook.com/groups/564056007388967
fatboyz
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Re: Kiszka Pasztetowa - Liver Pate Sausage

Post by fatboyz » Thu Jan 27, 2022 05:10

Looks great Chris!
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