We bring to your attention an original meat appetizer, which can be prepared in two versions. One option is prepared with prunes, and the second with lingonberries. Each of the options is special and very tasty in its own way. The only drawback of this dish is the lengthy preparation. But it is fully compensated by the unforgettable taste and aroma of the meat dish.
Ingredients:
- 0.3 kg of pork;
- 0.2 kg of pork liver;
- 150 g goose (duck) liver;
- 400 ml port;
- 1 slice of white bread
- 2 egg whites;
- 4 tbsp. l. sour cream;
- ½ tsp ginger;
- 2 tsp salt;
- 1 tsp black pepper;
- 1 tsp dry thyme;
- 50 g prunes;
- 25 g lingonberries.
Preparation:
- Wash the pork with liver, removing various films and inclusions, chop randomly and put in a bowl.
- Grind the ginger with a fine grater and add to the meat and liver. Pour wine there, add black pepper and dry thyme.
- Cut off the crust from a slice of bread, finely chop the pulp with a knife and also add to the meat mass. Drive in the proteins and pour in the sour cream. Mix this mass well, cover and place in the refrigerator for 12 hours.
- After the meat mass is infused, it must be passed through a meat grinder with a fine mesh at least twice, and then divided into two equal parts.
- Pass the prunes through a meat grinder and combine with one part of the minced meat. Finely chop the lingonberries with a knife and stir in the second part of the minced meat.
- Take two identical rectangular shapes and cover them with foil so that its edges hang over the sides. Grease the foil with oil. Put the minced meat with lingonberries in one form, and the minced meat with prunes in the second.
- Wrap the foil. Pour beans on top of the foil, which will serve as a load.
- Place the trays with cold cuts on a baking sheet.
- Pour hot water into a 3 cm baking sheet.
- Send everything for 1 hour in an oven preheated to 160 degrees. After an hour, remove the foil, and bake the meat snacks for another 20 minutes.
- Remove the prepared meat appetizer from the oven, cool completely and place in the refrigerator for 12 hours. After this time, serve with bread and, if desired, with cream.
