Hodonínská žátrová paštika

Last Updated on October 22, 2024

A tasty meat pate cooked in the oven in a water bath. A great appetizer served during the festive menu at the time of St. Wenceslas Day.

Ingredients:

Range for about 8 servings: 250 g of pork shoulder 250 g 250 g cheese lard 125 g whole English bacon 15 pcs of English bacon slices 4 pcs garlic strips 3 pcs eggplant 1 pc small carrots 1 pc small onions 5 tbsp full fat mustard 1 tsp mustard seasoning ground black pepper salt lobal paste mold

Procedure:

1. Dice one-third of the liver and bacon, as well as the scraped carrots
2. Grind the rest of the liver three times on a small-mesh meat grinder, along with the rest of the meat, lard, peeled onion and garlic
3. Line the pate mould with bacon slices so that they overhang the edge and fill it with the prepared mixture, seal it and fold the overhanging bacon slices over the mixture
5. Cover the mould with foil and put it in a baking dish with water, cook in an oven heated to 170 °C for about 120 minutes.