October 2011

Paté of the Month:
Sage and Pork Mousse Paté

Pork and pork liver combine with fine herbs to produce a delectably tasty treat in our creamy Sage and Pork Mousse Paté.

The sage flavor complements the pork without over-powering it – and the earthy and savory flavor created features a distinct taste that's hearty and delicious on its own or with a variety of accompaniments.

The creamy mousse is easy to spread on bread, vegetables, sandwiches and more. It's a perfect pairing for any pork dish and, as a side to a thick soup, can make a great light meal this fall.

Sage and pork mousse paté serving suggestions

- Sandwich topping

For a truly flavorful cold sandwich, spread generously on left over pork tenderloin or boneless chop, place on crisp lettuce and a crusty roll.

Wake up your pork dinner entrée! Spread pork and sage mousse on top of pork medallions after they have been cooked and allowed to cool for a few moments.

- As a spread for crusty bread, toast points, or lightly salted cracker.

Check out our fall vegetable guide and pick a couple to try with the Sage and Pork Mousse. The creamy mousse can be spread on sliced mushrooms or spread into the hollows of celery sticks.

- With beer or wine

The unique taste of pork and sage and the creamy nature of the mousse style Meat and Game pates, such as Alexian pork with sage, are natural companions to wine or beer. Lovely with Chardonay and sassy with a robust fall beer from your favorite brewer.

- As a side to pork chops

During the fall and winter, light salads are less appealing and sometimes replacing them with sliced or cubed patés and a few mixed veggies can really hit the spot. Next time you're serving pork chops, try including Sage and Pork Mousse paté along side mini carrots, chopped broccoli and fresh celery as the salad course.

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