Polish Sausage Pate En Croute With Mustard-Horseradish Sauce Recipe

Name: Polish Sausage Pate En Croute With Mustard-Horseradish Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients for bread; 28 ounces smoked kielbasa; sausage, skinned and cut; into 1 - inch pieces; 1/4 cup (1/2 stick) butter,; room temperature; 4 green onions, chopped; 3 tablespoons sour cream; 2 tablespoons (generous); Dijon mustard; 1 tablespoon fresh lemon; juice; 2 teaspoons prepared; horseradish; 1 shallot, minced; 1/4 teaspoon freshly ground; pepper; 3 dashes hot pepper sauce; 3 tablespoons finely chopped; fresh parsley; 4 fresh basil leaves,; chopped or 1/2 teaspoon; dried, crumbled; 2 11x2-inch French bread; baguettes; Mustard-Horseradish Sauce (see recipe); Radishes; Ingredients for sauce; 1 cup mayonnaise; 1 tablespoon (generous)

Servings: persons

Ingredients for bread
28 ounces smoked kielbasa
sausage, skinned and cut
into 1 - inch pieces
1/4 cup (1/2 stick) butter,
room temperature
4 green onions, chopped
3 tablespoons sour cream
2 tablespoons (generous)
Dijon mustard
1 tablespoon fresh lemon
juice
2 teaspoons prepared
horseradish
1 shallot, minced
1/4 teaspoon freshly ground
pepper
3 dashes hot pepper sauce
3 tablespoons finely chopped
fresh parsley
4 fresh basil leaves,
chopped or 1/2 teaspoon
dried, crumbled
2 11x2-inch French bread
baguettes
Mustard-Horseradish Sauce (see recipe)
Radishes
Ingredients for sauce
1 cup mayonnaise
1 tablespoon (generous)
Dijon mustard
1 tablespoon (generous)
course grained mustard
1/2 teaspoon prepared
horseradish
1/2 teaspoon dry mustard
1/2 teaspoon white wine
vinegar
3 dashes hot pepper sauce
1 dash Worcestershire sauce
Fresh parsley

1
Preparation for bread
2
Finely chop sausage in processor using on/off turns. Transfer to large bowl. Cream butter in processor. Add geen onions, sour cream, mustard, lemon juice, horseradish, shallot, pepper and hot pepper sauce and blend using on/off turns. Return sausage to processor; add chopped parsley and basil and blend using on/off turns.
3
Cut ends from breads. Remove centers, leaving 1/2-inch shell(reserve centers for bread crumbs); do not tear crusts. Pack sausage mixture into hollow breads. Wrap breads tightly in foil and refrigerate overnight.
4
Cut breads into 1/2-inch -thick rounds. Searve at room temperature with mustard sauce and radishes.
5
Preparation for sauce
6
Blend all ingredients except parsley in processor. Transfer to bowl. (Can be prepared 1 week ahead and refrigerated.) Garnish with parsley.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 41 ingredients. The key ingredients include: Ingredients for bread, 28 ounces smoked kielbasa, sausage, skinned and cut, into 1 - inch pieces, and more.

Yes, Polish Sausage Pate En Croute With Mustard-Horseradish Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Polish Sausage Pate En Croute With Mustard-Horseradish Sauce

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