Pate of pork head

Homemade pate from the pig's head - this is a very low-cost version of the pâté, which is usually harvested for the winter.

How to make pate from pig head and giblets for winter at home - recipe

Ingredients:

• pig head - 15 kg;
• offal pork - 2 kg;
• eggs - 10 pieces;
• onion - 10 bulbs;
• laurel - 7 leaves;
• pepper fragrant (not ground) - 10 pcs .;
• vegetable oil - 50 g;
• ground pepper;
• salt.

Preparation

This pate begins, of course, with the choice of the head or heads, they must be chosen with caution, the smell must be natural and not repulsive in any way. The second very important rule in choosing a product for pate is the size of the head itself, it is better to take less by weight, but more in quantity. Since large heads have large cheeks, and this is fat, and if you buy such a head weighing about 10 kg, you will have to cut off a portion of the cheeks and use it in other dishes, or to additionally buy lean meat so that the pate is not too greasy. Ideal heads for pate weigh about 5 kg, in them the ratio of fat and meat is just right for cooking pâté. Also we advise you to ask the seller at the place of purchase of the heads, to cut them into 4-6 parts, as doing this yourself at home will be very difficult.

Acquired heads should be examined for bristles, if any, then use a gas stove to scorch it. Then pour warm water and well, to almost white color, wipe the skin with the hard side of the kitchen sponge or make it a metal kitchen sponge. Certainly you need to clean all the carbon deposits that are formed after burning a gas burner by you or sellers of carcass. After you put some of the heads in a large saucepan, add the spices, but do not salt it and cook for a long time, like in a cold to the point where the meat itself lags behind the bones.

Offal is advised to boil separately, also with spices but without salt, of course, pre-rinsing and cleaning them from all unnecessary parts.

Cut the onion not very finely and fry in oil. From the heads, separate already boiled meat and fat, giblets and onions, shift to them, and then, using kitchen appliances, whether it's a meat grinder, combine harvester or blender, chop everything. After salt, pepper and pour the eggs, stirring the pate well. Now it is necessary to shift the resulting mass into well-washed jars, ideal for liter and half-liter. It is necessary to impose incomplete cans, up to the upper shoulder, since the pate will rise when baked. Top cover with foil, this will not allow burning paste. Baking lasts about 50 minutes from the moment when the pate boils at a temperature of 180 degrees. Covers sterilize in boiling water and roll up the jars.