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Pâté in a jar is a great option for busy people. Thanks to pasteurization, you can prepare a larger batch that you can easily store for a longer time. Its velvety texture, aroma, and flavor will make it your favorite accompaniment to savory breakfasts, dinners, and snacks. Discover our recipe and let yourself be carried away by a culinary adventure!
How to make homemade pâté in a jar?
Recipe for jarred pâté
Recipe:
Cut the meat and pork belly and cook with allspice, bay leaves, and onion. Remove the cooked meat. Discard the onion. Top up the stock with boiling water to a total of 1.2 L. Scald the liver in the stock (without boiling) — you can also add it raw. After removing the liver, pour in the semolina and mix well. Grind the meat and liver through a fine plate. Add the semolina, spices, and, using a mixer, blend everything at high speed for a few minutes. Nothing should be cold — carry out all steps efficiently, one after another. Transfer the pâté to jars, wipe the rims, seal, and pasteurize — placing them in boiling water for 30 minutes from the moment the water comes to a boil. Repeat the pasteurization the next day.
Note!
Store the jars of pâté in a cool place!
Enjoy! ...because homemade is better!
