Wild boar pate

Ingredients for 1 servings:

• 200 g lean pork
• 200 g lean beef
• 200 g bacon
• 200 g pork cheek(s)
• 200 g ice or ice-cold mineral water
• 300 g pork (ham), very lean for the filling = 30 % of the sausage meat
• 20 g curing salt
• 3 g pepper
• 1 ½ g nutmeg
• 0.8 g all-spice
• ½ g marjoram
• 0.7 g thyme
• ½ g ginger powder
• 0.3 g cardamom powder
• 1 g glutamate, possibly
• 5 g cutter aid without reddening, according to instructions
• 15 g pistachios, whole kernels
• 200 g blood (pig’s blood)
• n. B. Intestine (sterile intestine cal. 100)

Instructions

Working time approx. 1 hour; Rest period approx. 2 days; Total time approx. 2 days 1 hour

sliced ​​sausage

Grind the thyme and marjoram to a powder in an electric coffee grinder. Cut the 300g of pork ham for the filling into cubes approximately 2-3cm in size and cure them for 1 day with 20g of curing salt per kg – in this case, 6g. The next day, add the 200g of pork blood, covering the pieces of meat, and let it soak in for 24 hours. Lightly sear these cubes on all sides, then briefly rinse the fat under hot water. The sausage meat is prepared by cutting the meat into pieces suitable for a grinder, mixing it with the spices (except the pistachios and the cutting aid), grinding it with a small perforated disc, freezing it slightly, and then chopping it with the cutting aid and ice or ice-cold mineral water. Then mix the pistachios and the filling meat evenly. Fill the mixture into sterile casings caliber 100. Brew at 80°C for 1 minute per mm of diameter, or slightly longer if possible.