Polish Sausage Pate En Croute

Recipe Ingredients

28 oz	795g	Smoked kielbasa sausage
1/4 cup	49g / 1.7oz	Butter - at room temperature
4		Green onions - chopped
3 tablespoons	45ml	Sour cream
2 tablespoons	30ml	Dijon mustard
1 tablespoon	15ml	Fresh lemon juice
2 teaspoons	10ml	Prepared horseradish
1		Shallot - minced
1/4 teaspoon	1.3ml	Freshly ground black pepper
3		Tabasco sauce
3 tablespoons	45ml	Chopped fresh parsley
1/2 teaspoon	2.5ml	Dried basil - crumbled
2		Baguettes French bread - 11x2 inches

Recipe Instructions

Skin sausage and cut into 1-inch pieces. Finely chop sausage in a food processor using on/off turns. Transfer to a large bowl. Cream butter in processor. Add green onions, sour cream, mustard, lemon juice, horseradish, shallot, pepper and Tabasco and blend, using on/off turns. Return sausage to processor. Add parsley and basil and blend using on/off turns.

Cut ends from breads. Remove centers, leaving a 1/2-inch shell. I use the handle of a wooden spoon to do this. Do not tear crusts. Pack sausage mixture tightly into hollow breads. Wrap breads tightly in foil and refrigerate overnight.

Slice breads into 1/2-inch-thick rounds. Serve at room temperature with mustard sauce and radishes.

Source:
Bon Appetit

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