Hunter's pâté

Recipe from: 10/26/1989 12:00:00 AM
Ingredients 17
Servings 0
Time

Ingredients

  • 15
    ml
    butter
  • 2
    onions, grated
  • 100
    g
    bacon, chopped
  • 500
    g
    pork sausages
  • 4
    medium potatoes, peeled, boiled and mashed
  • 1
    apple, grated
  • 15
    ml
    red and green pepper, chopped
  • 25
    ml
    parsley, chopped
  • 15
    ml
    hot chutney
  • 2
    ml
    dried thyme
  • 2
    ml
    chicken stock cube, crumbled
  • pinch celery salt
  • freshly ground black pepper
  • 1
    egg, beaten
  • 125
    ml
    red wine
  • 25
    ml
    sherry or sweet hanepoot wine
  • few bay leaves or fresh sprig of herbs
 

Method

 
Preheat the oven to 150 ºC (300 ºF). Grease an ovenproof dish or a small 21 x 11 cm loaf tin with margarine. Heat the butter in a pan and sauté the onion and bacon until soft and cooked. Place the pork sausages in very hot water and prick the casing with a fork to release the fat. Leave in the water for five minutes. Remove the meat from the casings and combine it with the remaining ingredients. Place the bay leaves or fresh sprig of herbs in a greased dish or tin and spoon the mixture on top. Cover with tin foil and bake for about one hour. Cool and serve as a pâté with bread.
 

Read more on: bake  |  pork
 

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