Recipe for Czech home-made liver patte!!! / Recept na Jatrovou pastiku!!!

You are not going to believe it but one of you guys (thank you Petre from Austria!) sent me a recipe on a Czech HOME-MADE patte!!!!!! We already know how to bake a traditional Czech bread, make dumplings or even Czech cottage cheese (tvaroh) and now we have recipe for pastika (patte). What more can we ask for?? In his email to me Peter also points out that pastika has a huge potential because one can flavor it according to his likings. For instance, you can add walnuts, pears or even cranberries in it.

Enough of squawking, here is the recipe that comes from Peter’s grandma’s Czech butcher. Can’t get anymore authentic than that.

Ingredients (I hope I translated it OK):

• 1 to 1,5kg of pork brisket, with the skin and without the bone (= pork from the pig’s stomach; the best part comes from the pig’s chin though)
• 500 g of pig liver
• 6 eggs
• salt
• spices (pepper, cloves, allspice are the basics; you can also add/substitute with nutmeg, marjoram,ginger and so on)
• glass jars for preserving
• optional: minced garlic and onion

Method:

1. Let the brisket cook in a little bit of water until soft. Once the meat is soft, remove the skin and any rest of the bone. Keep the leftover water (broth).
2. Cut the meat into  little pieces
3. Wash the liver, remove its membrane which covers the liver; cut it into little pieces
4. Grind the liver in the meat grinder first and then the brisket (brisket will push through the leftover liver)
5. In a large bowl mix ground liver, brisket, eggs and spices (you can also add some pan-fried, chopped onion and garlic)
6. Add  enough leftover broth (from step 1) so that the mixture has a consistency of a thin paste (watery consistency)
7. If you want to have a very soft-consistency paste, blend it up with an electrical mixer/blender
8. Start adding paste into sterilized glass jars, only half a way though. Don’t forget to sterilize the jar rubber-bands by boiling them in water with vinegar.
9. Cook the lidded glass jars with our patte in a pot of boiling water for 2,5 hours. Fill up the pot right up to the rubber-band line so that the bands do not soak in water.
10. DONE! Dobrou chut!!

CZ: Nebudete tomu verit, ale jeden z vas, andelu, mi poslal recept na DOMACI CESKOU PASTIKU!!!! Diky Petre z Rakouska 🙂 Preposilam Petruv recept a take jeho cenne dodatky:

‘…A tak mi prislo, ze na chleba patri neco dobreho a jednou z vynikajicich veci je jatrova pastika. Chleba, pastika a kysele sandvicove okurky… Mnam. Tak jsem si doma delat sam pastiku. Pastika ma totiz obrovsky potencial. 🙂 Jeden si ji muze ochutit jak chce. Domaci pastika s orechy, s hruskami, s brusinkami apod. A protoze od tveho blogu jsem si pujcil par insipiraci, tak jsem si rekl, ze ti poslu zakladni recept od reznika, co u babicky delal zabijacku.’

Jatrova pastika:

1 az 1.5kg bucku s kuzi bez kosti (veprove maso z bricha, pry je nejlepsi cast od brady)
500g veprovych jater
6 vajec
sul a koreni (nove koreni, pepr, hrebicek jsou zaklad, pak dale podle chuti veci jako muskatovy orisek, majoranka, zazvor apod.)
{dve lzice sadla, cibule, cesnek}

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1. Bucek se vari do mekka ve trose vody. Jak je mekky, odstrani se kuze, zbytky kosti a chrupavky. Bucek se nakraji na kousky do mlynku na maso.

2. Jatra se omyji, odblani a nakraji na kousky do mlynku na maso.

3. Prvne semel na mlynku na maso jatra, pak bucek. Bucek potlaci zbytek jater. Kdyz to udelas naopak, tak nejake jatra zustanou v mlynku.

4. Smichej v mise semlete jatra, bucek, pridej 6 vajec a koreni. Smes rande promichej a pridej vyvarenou vodu s bucku aby to melo konzistenci velmi ridke kase.

{4.5 Pokud mas rada cibulku a cesnek, zpen je na trose sadla a pak pridej do masy syrovych jater a uvareneho bucku.}

5. Pokud chces “jemnou” pastiku, tak projed celou masi rucnim mixerem.

6. Pln masu do horkou vodou vymytych zavarovacich sklenic. Nezapomen sterilizovat gumicky povarenim ve vode s octem. Pozor, sklenice pln jenom do pulky!

7. Zavaruj naplnene lahve ve varici vode 2 hodiny. Ja mam velky hrnec kam polozim dratenou mrizku a postavim na ni sklenice. Vody mam az k zaveru sklenice, takze vicka vykukukou a gumicka neni ve vode. Muzes i 2.5hodiny, u zavarovani masa si je lepsi si davat bacha.

Zakladni recept si samozrejmne muze jeden upravit, jednou dam vic jater, mene bucku. Jindy pridam zminene hrusky nebo neco exkluzivniho jako vlasske orechy.

S pozdravem,
Petr