Polish Sausage Pate en Croute
I think this is from Pat posted on Gail’s. The date I have on my copy is Fri. July 9,1999.
Anyway,thanks to whoever posted. It is simply a wonderful appetizer – easy, make ahead and very lovely to look at.
Below is what I have copied out,
Absolutely elegant and delicious. People will ask you how you did this. Thin Baguettes of French bread are hollowed, stuffed with a pate made from smoked sausage, chilled and then sliced to make perfect circles of bread stuffed with pate. This is from a very old
Bon Appetit magazine.
This calls for Smoked Kielbase Sausage - 28 ounces which is about 3/4 of a kilo.
1/4 c. butter at room temperature
4 chopped green onions
3 tablespoons ) sour cream
2 " " dijon mustard
1 " lemon juice
2 teaspoons horseradish
1 shallot minced
1/4 teaspoon pepper
3 dashes hot pepper sauce
3 tablespoons chopped parsley
1/2 teaspoon basil curmbled
2 French baguettes
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 cram, mustard, lemon juice, horseradish, shallot, pepper and hot pepper sauce and blend, using on/off turns. Return sausage and parsely, basil and blend using on’off turns.
Cut ends from breads. Remove centers, leaving ½ inch shell. I use the handle of a wooden spoon to do this. Do not tear crusts. Pack sausage mix tightly into hollow breads.
Wrap breads tightly in foil and refrigerate overnight.
Slice breads into ½ inch thick rounds. Serve at room temperature with a mustard sauce and radishes.
I think this is from Pat posted on Gail’s. The date I have on my copy is Fri. July 9,1999.
Anyway,thanks to whoever posted. It is simply a wonderful appetizer – easy, make ahead and very lovely to look at.
Below is what I have copied out,
Absolutely elegant and delicious. People will ask you how you did this. Thin Baguettes of French bread are hollowed, stuffed with a pate made from smoked sausage, chilled and then sliced to make perfect circles of bread stuffed with pate. This is from a very old
Bon Appetit magazine.
This calls for Smoked Kielbase Sausage - 28 ounces which is about 3/4 of a kilo.
1/4 c. butter at room temperature
4 chopped green onions
3 tablespoons ) sour cream
2 " " dijon mustard
1 " lemon juice
2 teaspoons horseradish
1 shallot minced
1/4 teaspoon pepper
3 dashes hot pepper sauce
3 tablespoons chopped parsley
1/2 teaspoon basil curmbled
2 French baguettes
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 cram, mustard, lemon juice, horseradish, shallot, pepper and hot pepper sauce and blend, using on/off turns. Return sausage and parsely, basil and blend using on’off turns.
Cut ends from breads. Remove centers, leaving ½ inch shell. I use the handle of a wooden spoon to do this. Do not tear crusts. Pack sausage mix tightly into hollow breads.
Wrap breads tightly in foil and refrigerate overnight.
Slice breads into ½ inch thick rounds. Serve at room temperature with a mustard sauce and radishes.