Firm pate of smooth consistency with a slightly spicy taste and aroma of the ingredients used.

Ingredients:

For 1 kg: 500 g of pork belly with bone 350 g pork liver 200 g bacon 133 g sterilised mushrooms no pickle

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100 g milk 60 g smooth flour 32 g eggs 30 g onions /tr> 15 g salt 10 g oil to grease the mould/td>1 g of ground pepper 1 g ground cumin 1 g ground pepper

Procedure:

1. Bone the pork flank, remove cartilage and skin, cut and salt
2. Grind the cleaned and de-blanched liver with the onion lightly fried in a piece of bacon and transfer it to the cutter
3. Add the finely minced pre-salted meat, minced bacon, eggs and ground spices
4. Mix everything in the cutter, gradually adding the sifted flour and milk
5. Add the sliced mushrooms to the well-mixed mass and fill the mixed mixture into the moulds greased with oil
6. Place the moulds in a water bath, tightly closed, and draw them at a temperature of 75-80 °C for 2 hours
7.

Note:

A cutter is a machine for shallowing material, typically used in the food industry. Cutters are equipped with shallow rotating bowls and a set of sickle-shaped knives mounted on a common shaft. The speed of rotation of the knives and bowls is adjustable over a wide range of speeds. The process of shallowing (homogenisation) of the material is called cutting. The fineness of the resulting mixture depends on the absolute speed of rotation of the knives and the bowl and on their ratio to each other. At low knife speeds, the cutter can also be used for mixing. In domestic conditions, the cutter can be replaced by a classic mixer.