Sulz Pâté

Dough Mix all ingredients for the dough, knead well, put in the cool place.

When it has cooled down, roll out just under half of the dough into an oval shape.

Filling Spread sausage meat with spread sausage smoothly. Sauté Peterli, onions and possibly morels.

Sauté morels, extinguish with juice of one lemon and red wine, cool and mix with sausage meat. Arrange the sausage meat mixture on the rolled out dough, leaving a larger edge of the dough free. Place strips of ham and cornichons on top of the sausage meat, with the eggs on top. Cover with gauze, in the middle layer the gauze highest. Roll out remaining dough a little larger. Cut out a small hole in the middle. Form the dough on the filling, pull out the gauze a little bit at the hole, press the dough very well (use egg white for “sticking”), roll up the edges tightly.

Finish / bake the pâté, if necessary, decorate with leftover dough, brush with egg yolk and bake at 200 °C for about 1 hour. Cool completely. Cook the gauze according to the instructions and cool it until it is almost firm again (it must not be poured in too hot!). Carefully remove the gauze from the pâté, carefully pour in the sulz in stages. If there is a hole in the pâté, stop filling it with the brawn, wait until the brawn has set in the pâté and then continue filling.

Our tip: Use high quality red wine for a particularly fine taste!

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