Free Recipe Polish Sausage Pate En Croute
Recipe Type: Free Recipes
Recipe Preparation:
Cooking Ingredients for Polish Sausage Pate En Croute Recipe
28 oz Smoked Kielbasa Sausage
1/4 c Butter; room temperature
4 Green Onions; chopped
3 tb Sour Cream
2 tb Dijon Mustard
1 tb Lemon Juice
2 ts Horseradish
1 Shallot; minced
1/4 ts Freshly Ground Pepper
3 ds Hot Pepper Sauce
3 tb Chopped Fresh Parsley
1/2 ts Basil; crumbled
2 French Baguettes; 11 x 2
-inch
Polish Sausage Pate En Croute Preparation
I dug out one of my very best one for you. These look and taste great. People always ask, how did you do that? . They”re not hard to make and can (must) be prepared in advance. The recipe is from Bon Appetit March, 1988. Skin sausage and cut into 1 inch pieces. Finely chop sausage in processor using on/off turns. Transfer to a large bowl. Cream butter in processor. Add green onions, sour cream, mustard, lemon juice, horseradish, shallot, pepper and hot pepper sauce and blend, using on/off turns. Return sausage to processor. Add parsley and basil and blend using on/off turns. Cut ends from breads. Remove centers, leaving 1/2 inch shell. Do not tear crusts. Pack sausage mixture into hollow breads. Wrap breads tightly in foil and refrigerate overnight. Cut breads into 1/2 inch thick rounds. Serve at room temperature with a mustard sauce and radishes. Note: To pack the mixture into the bread shells, I use the handle of a wooden spoon. This is the only hard part, but it”s fun! Posted to TNT – Prodigy”s Recipe Exchange Newsletter by Lynn Nelson <lynnn@erols.com> on Jul 21, 1997
Cooking Temperature:
Recipe Serves: 1
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