Nutritional Info

Nutrition Facts

Serving Size 1 (71g)

Calories 176
Calories from Fat 117 (66%)
Amount Per Serving %DIV
Total Fat 13g 20%
Saturated Fat 6.8g 34%
Monounsaturated Fat 5.7g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 46.4mg 15%
Sodium 52.9mg 2%
Potassium 183.8mg 4%
Total Carbohydrate 0.3g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 11.4g 23%

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Pork Pate

Source: The Art of Polish Cooking
Recipe Description
This Polish recipe for pork creates a completely different twist on traditional pate. Your party guests will be pleasantly surprised with this spread.
Prep time
1 hr 45 min
Cook time
3 hr 55 min
Ready In
5 hr 40 min


Serves Tool

Serves To:USMetric
1/2 Pound(lb)  salt pork, sliced
3 Pound(lb)  fresh shoulder pork
5   medium onions, quartered
2 Pound(lb)  pork liver, trimmed
2   eggs
1 Pinch(pn)  salt, to taste
1 Pinch(pn)  pepper, freshly ground, to taste
1 Teaspoon(t)  marjoram
1/2 Teaspoon(t)  nutmeg
1 Pinch(pn)  allspice
1 Tablespoon(T)  bouillon concentrate
1/2 Pound(lb)  bacon, sliced


Roast the salt pork and the shoulder of pork in an open pan for 3 hours in slow 300 degree F oven. When the pork is half done, add the onions. Remove the pork and add the liver to the onions in the pan. Raise the oven temperature to 350 degrees F, and roast 15 minutes. Remove the bones from the pork and grind the meat and liver twice. Sieve the onions and pan juices into meats. Add the eggs, salt and pepper to taste, marjoram, nutmeg, allspice, and bouillon concentrate. Mix well. Line a bread pan with bacon and fill it half full with the pate mixture. Bake 40 minutes at 300 degrees F. Chill, slice, and serve with horseradish sauce.

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Pork Pate
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