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Chicago-Style Hot Dog Pate with Sport Pepper, Cucumber, Tomatoes and Pickles
PORK FOODSERVICE22Ingredients
90Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1/4 inch sport pepper
- cucumber (As needed, peeled and 1/4-inch diced)
- 1/4 inch tomatoes
- 1/4 inch dill pickles
- 1/4 cup yellow mustard
- 1 Tbsp. poppy seed
- 1/4 cup cider vinegar
- 1 Tbsp. sugar
- salt (To taste)
- pepper (To taste)
- greens (As needed)
- 1,400 grams pork leg (lean, or shoulder, no fat)
- 500 grams pork belly
- 5 grams tcm
- 3 grams white pepper
- 4 grams Hungarian paprika
- 2 grams nutmeg (grated)
- 5 grams onion powder
- 1 Tbsp. sugar
- 4 cloves garlic (fine-crushed)
- 2 1/2 cups ice water (with ice)
- 25 grams sea salt (fine)
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Directions
- 1. For the Pâté Filling: Cut pork in 1-in. cubes, keeping pork cuts separate. Freeze pork until half frozen. Grind 900 grams of the lean pork and half the pork belly on a small fine grinder. Reserve in freezer
- 2. Grind remaining fatty pork with remaining lean pork and place in freezer
- 3. Combine all spices except salt in a bowl, adding fine-crushed garlic last. Keep salt in a separate bowl
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