Homemade pate requires a lot of work and time, but it is really worth it because it is simply better and tastier than bought from the store. You can also season it to your taste. It smells great, tastes phenomenal, does not crumble and is a great option for an Easter table 🙂


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


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. Mix everything thoroughly. Transfer the meat to the form (I used disposable ones). 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, bay leaf, bulion, carrot, celery, chicken, easter, egg, ham, leek, liver, parsley, pepper, pork neck, pork shoulder, pork, salt, water

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