Love to enjoy a delicious pâté but don’t bother to prepare it? Here’s a great solution for you – prepare the pâté in jars and sterilise it in a car-crate to eat in winter. You’ll have a great snack that you can open anytime and make a delicious sandwich.

As well as tasting great, pâté is also a nutritious dish that contains many useful ingredients. In this article, you will find interesting recipes that you can easily prepare in the autoclave.

Pork pâté

Proportions of ingredients:

bacon – 75%; pork – 25%.

Seasonings (proportions per 1 kg of cooked meat):

dried marjoram – 3 g;

dried basil – 1 g;

ground white pepper – 3 g;

nutmeg – 2 g;

garlic – 2-3 cloves or 1,5 g

dried garlic;

onion – 1 kg;

vegetable oil.

Method of preparation:

  1. Peel and chop 700 g of onions and place in a pot with water and a little salt.
  2. Bring to the boil.
  3. Cut the meat and liver into small pieces and cook them separately in boiling water for 5 minutes.
  4. Remove the skin from the cooked pork.
  5. Peel the remaining onion and fry in oil until golden.
  6. Puree the meat and liver in a blender. Add the onion, spices and stock left over from cooking the meat to make a creamy paste.
  7. Fill the jars about 3/4 full with pâté, as sterilisation increases the volume of the product.

Sterilise in an autoclave for 40 minutes at 110 degrees. At the end of the process, turn the jars upside down.

Chicken and pork liver pâté

Ingredients:

frozen liver – 2,8 kg;

onion – 4 pcs;

carrot – 4 pcs;

butter – 400 g;

salt – 10 g/kg;

ground black pepper;

nutmeg.

Preparing chicken and pork pâté:

  1. Thaw the liver and wash it thoroughly and remove any debris. The proportions of the liver and chicken liver are not important.
  2. In a separate saucepan, cook the two types of liver: pork liver for 20 minutes and chicken liver for 10 minutes.
  3. Peel and chop the onion into medium cubes and grate the carrot coarsely.
  4. Fry the vegetables in the butter until cooked.
  5. Pass all the ingredients through a mincer and then blend the mixture in a blender.
  6. Add spices to taste and mix thoroughly. Fill the jars, leaving about 3 cm to the top empty.

Close the jars with lids and place them in the autoclave. Autoclave cooking according to this recipe takes 40 minutes at 110 degrees.