Traditional pate with cranberry is a must-have on the Easter table in many Polish homes. It is great as a snack and as an accompaniment to sandwiches, perfect for both breakfast and dinner. Delicious, creamy, ground meat goes well with slightly sweet fruit, preparation may be time-consuming, but it’s really worth it! 🙂


½ kg of pork neck
250 g of pork shoulder
250 g of pork ham
2 chicken breasts
400 g of pork liver
2 carrots
1 parsley
a piece of celery
a piece of leek
5 peppercorns
2 bay leaves
4 grains of allspice
5 eggs
salt and pepper to taste
3 liters of water
100 g of dried cranberries
200 g of smoked bacon in slices


Pork neck, shoulder, ham, chicken breasts, carrots, parsley, celery, leek, peppercorns, bay leaves and allspice put in a pot and pour water. Bring to a simmer and simmer for 2 hours. Take the meat out of the broth (you can use the broth for soup). Place the liver in boiling water and cook for 10 minutes. Take the liver out of the water. Cut the cooked meat into smaller pieces and grind it on the fine mesh of a meat grinder. Season the meat generously with salt and pepper and mix thoroughly. Taste the meat and possibly season to taste. Add 5 egg yolks to the meat. Beat the egg whites until stiff and add to the meat. Also add cranberries. Mix everything thoroughly. Line a form (I used rectangular disposable ones) with slices of bacon and put the meat mixture. Put in an oven preheated to 170°C (hot air) and bake for about an hour. Serve with bread. If you like a fatter pate, add about 3 tablespoons of lard to it 🙂


allspice, bacon, bay leaf, carrot, celery, chicken, cranberry, easter, leek, liver, parsley, pepper, pork neck, pork shoulder, pork, water

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