POLISH SAUSAGE PATE EN CROUTE WITH MUSTARD-HORSERADISH SAUCE

POLISH SAUSAGE PATE EN CROUTE WITH MUSTARD-HORSERADISH SAUCE image

Yield 12 Servings

Number Of Ingredients 41

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

Steps:

Preparation for bread 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. 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. Cut breads into 1/2-inch -thick rounds. Searve at room temperature with mustard sauce and radishes. Preparation for sauce Blend all ingredients except parsley in processor. Transfer to bowl. (Can be prepared 1 week ahead and refrigerated.) Garnish with parsley.