Pasztet Z Wątróbek is a Polish chicken liver pate that’s easy to make at home. Taking just 75 minutes to prepare, it’s a delicious spread for sandwiches or toast, for snacks or breakfast!
What Is Pasztet Z Wątróbek?
Pasztet Z Wątróbek is a chicken liver pate that’s popular in Poland. It’s made with a recipe similar to meatloaf.
You start by frying the chicken liver and onions and then grinding them to a paste. This mixture together with eggs and softened bread is soon turned into a yummy pate that can be used as a spread on toast or in sandwiches.
It’s the perfect substitute for cold cuts such as salami, ham, and more in sandwiches. Even the kids will love eating Pasztet Z Wątróbek in their sandwiches for lunch!
How To Make Polish Chicken Liver Pate?
Step I – Fry The Bacon, Liver, And Onions
Fry diced bacon in a skillet till it turns brownish.
At the same time, dice an onion and keep ready. Remove the fried bacon and leave the fat in the skillet.
Fry the chicken livers in the oil/fat and take them out as soon as they change color to brown. Then finally fry the diced onion in the same oil/fat.
Step II – Soften A Kaiser Roll
Soak a kaiser roll in milk or water to soften it. If you can’t find a kaiser roll, use any other bread roll. After some time squeeze it dry.
Step III – Prepare The Chicken Liver Mixture
Preheat the oven to 356°F (180°C).
Grind the chicken liver, bacon, fried onion, and kaiser roll in a meat grinder. Then add an egg. If you want your liver pate to be more fluffy, beat the egg before adding it.
Add salt and spices and mix.
Step IV – Bake The Pasztet Z Wątróbek
Oil two bread pans and sprinkle breadcrumbs in them.
Place the pate in the bread pans. Use a spoon or your hand to press it down ensuring all the air bubbles come out.
Bake for about 45 minutes and allow to cool. Serve cold.
Tips For Making Polish Chicken Liver Pate Recipe
- You can skip the bacon if you like.
- You can use the liver of other poultry to make this dish.
- Add more spices if you want a different taste.
- You can also add sauteed bell peppers to this dish!
- Pasztet z wątróbek is best served cold!
- Serve on warm toasted rye bread or spelt bread!
FAQs About Polish Pasztet Z Wątróbek
Can I Make The Liver Pate With Poultry?
Yes, you can use the liver of other birds to make the Polish chicken liver pate. If you use turkey liver, it will be called pasztet z wątróbek indyczych, if you use goose, it will be called pasztet z gęsich wątróbek, and so on!
Or you can mix the livers of different poultry birds together. For example, 50% chicken liver and 50% turkey liver.
I Don’t Have An Oven. Can I Make The Pasztet Z Wątróbek Without Baking?
If you don’t have an oven, you can make the pasztet z wątróbek by using gelatin. After frying the liver and grinding it, mix it with about 4 teaspoons of gelatin and 1 cup of water, and refrigerate it.
What Other Ingredients Can I Add To The Chicken Liver Pate?
You can make the chicken liver pate different by adding tomato paste or fried bell peppers to the mix. If you want it richer, you can also add a few tablespoons of heavy cream to the mixture.
Can I Add Any Toppings To The Chicken Liver Pate?
Yes, you can top the liver pate with chopped tomatoes, fried onions, pickled olives, or diced pickled cucumber before putting it in the oven.
How To Store Pasztet Z Wątróbek?
Pasztet z wątróbek should be stored in the refrigerator and finished within 7 to 10 days.
Polish Chicken Liver Pate Recipe – Pasztet Z Wątróbek
- 9 oz (250g) of whole bacon
- 280oz (800g) of chicken liver
- 1 onion
- 1 roll/ kaiser roll
- 1 egg
- 2 tbsps of dried marjoram
- 1 tbsp of salt
- 1 tsp of black pepper
- Dice the bacon, then fry it until it turns brownish.
- In the meantime, peel and dice an onion. Remove the pork cracklings, leaving just oil on the skillet.
- Briefly fry chicken livers in the leftover oil. Do it quickly, and take off the livers right after they change color.
- Fry the diced onion in the same oil.
- Soak the roll/ kaiser roll in milk or water, then squeeze it out.
- Preheat the oven to 356°F (180°C).
- When all the ingredients have cooled down, grind them using the meat grinder (livers, bacon, onion, roll, pork cracklings).
- Add 1 egg. If you want your pate to be more fluffy, you may beat it first.
- Add dried marjoram, black pepper, salt, and mix.
- Oil two 9.5 x 5'' bread pans using your hand or pastry brush, then sprinkle with breadcrumbs.
- Place the pate in the bread pans. Press using a spoon or your hand making sure there are no free spaces within the mixture.
- Bake for about 45 minutes. Let it cool down. Serve cold.
Amount Per Serving: Calories: 76Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 632mgCarbohydrates: 5gFiber: 0gSugar: 0gProtein: 4g
These data are indicative and calculated by Nutritionix
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