Misc.- Pistachio and Ham Sausage Pate
Source of Recipe
Milwaukee Journal Sentinel 2/24/02
List of Ingredients
1 1/2 pounds roughly ground pork (20% fat)
2 teaspoons kosher or sea salt
1 teaspoon sugar
1 teaspoon black pepper, coarsely crushed
1/2 cup pistachios (shelled and coarsely chopped with a knife)
1 cup diced ham
3 tablespoons port
1 teaspoon minced garlic
1/2 teaspoon minced ginger
1 shallot, finely diced
2 tablespoons chopped flat leaf parsley (remove most of the stems first)
Recipe
In large bowl, mix all ingredients and roughly form into ball. Divide ball into 3 equal parts. Put piece of plastic wrap about 18 inches long on work surface.
Transfer 1 piece of sausage mixture onto plastic wrap lengthwise and form sausage shape roughly larger than 2 inches in diameter and about 8 to 10 inches long. Roll wrap over sausage once, gently squeezing to extrude any air pockets. Cup your hands over sides to push sausage toward center, folding sides of wrap toward center. Roll it in another sheet of plastic wrap.
Repeat process with other 2 pieces of sausage and additional plastic wrap.
Place each wrapped sausage in piece of aluminum foil and wrap up in same manner. Put sausages in zippered plastic bag and cure sausages in refrigerator 3 to 7 days.
To steam sausages: Place in steamer basket set inside large pot with 11/2 inches of water, cover and bring to boil over high heat. Reduce to medium heat and steam about 45 minutes. Remove and let cool slightly; when just warm, remove wrap with scissors or knife and slice diagonally into 1/2-inch disks. Serve warm or cold. Makes three sausage pate rolls about 21/2 inches in diameter.
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