Polish sausage pate en croute

Yield: 1 Servings

Measure Ingredient
28 ounces Smoked Kielbasa Sausage
¼ cup Butter; room temperature
4 \N Green Onions; chopped
3 tablespoons Sour Cream
2 tablespoons Dijon Mustard
1 tablespoon Lemon Juice
2 teaspoons Horseradish
1 \N Shallot; minced
¼ teaspoon Freshly Ground Pepper
3 dashes Hot Pepper Sauce
3 tablespoons Chopped Fresh Parsley
½ teaspoon Basil; crumbled
2 \N French Baguettes; 11 x 2 inch

I dug out one of my very best one for you. These look and taste great.

People always ask, "how did you do that?". They're not hard to make and can (must) be prepared in advance. The recipe is from Bon Appetit March, 1988.

Skin sausage and cut into 1 inch pieces. Finely chop sausage in processor using on/off turns. Transfer to a large bowl. Cream butter in processor.

Add green onions, sour cream, mustard, lemon juice, horseradish, shallot, pepper and hot pepper sauce and blend, using on/off turns. Return sausage to processor. Add parsley and basil and blend using on/off turns.

Cut ends from breads. Remove centers, leaving ½ inch shell. Do not tear crusts. Pack sausage mixture into hollow breads. Wrap breads tightly in foil and refrigerate overnight. Cut breads into ½ inch thick rounds.

Serve at room temperature with a mustard sauce and radishes.

Note: To pack the mixture into the bread shells, I use the handle of a wooden spoon. This is the only "hard" part, but it's fun! Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lynn Nelson <lynnn@...> on Jul 21, 1997

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