Meatless Sausage And Matzo Pate

MEATLESS SAUSAGE AND MATZO PATE

A meaty flavored and textured animal-free pate. This pate served as fried sliders on Jewish rye cocktail bread with mustard, veg mayo and cilantro will have your guests singing at any holiday gathering! 

Makes 4 cups

2 T. extra virgin olive oil

2 sm. yellow onions, peeled and diced

3/4 c. diced celery

1/2 t. pink Himalayan salt

fresh grind black pepper

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3 T. AFC Dry Bouillon Mix

1/2 c. Matzo meal

1 T. garlic powder

2 t. smoked paprika

14 oz. tube Gimme Lean Meatless Sausage, thawed

12.3 oz. pkg. extra firm silken tofu, rinsed and blotted with paper towels

2 t. additional smoked paprika

2 t. onion powder

2 t. ground rosemary

1 t. pink Himalayan salt

lots of fresh grind black pepper to taste plus salt to taste

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In large skillet, over medium heat, melt olive oil.

Add onion, celery, salt and pepper. Saute till partially wilted.

Add AFC Dry Bouillon Mix, stirring immediately and continuously till mix gets toasted, but not burned.

Add Matzo meal, garlic powder and smoked paprika, again stirring continuously till mixture gets toasty but not burned. Lower heat a little, then break off pieces of sausage into skillet. Using fork or back of spoon, mash into mixture till as combined as much as the fork and spoon will combine it.

Now transfer entire mixture to large bowl. Using clean hands, mix and mash to thoroughly incorporate.

Add tofu. Mix and mash again, till thoroughly incorporated.

Add the additional smoked paprika plus onion powder, ground rosemary and pink Himalayan salt. Mix and mash till smooth.

Add fresh fine grind black pepper to taste, then salt to taste.

You know the drill: mix and mash again.

Transfer to covered container and refrigerate till ready to use, preferably overnight.

Suggestions: Steve likes little slider type burgers, so that’s what I made. Take about 2 Tablespoons pate, roll in palms till smooth, place on counter, press with thumb to flatten, then fry in a little oil (not too much, since the oil will make the pate separate).

Brush one side of a bunch of cocktail size Jewish rye bread with extra virgin olive oil. Broil till lightly golden. Top one slice with a fried pate pattie, then top the other slice with a mix of prepared yellow mustard, veg mayo and chopped fresh cilantro, stirred till smooth. Close sandwiches, cut in half on the diagonal, toothpick them, place on platter and serve as hors d’oeuvres. Nice little treat.

Another way is to fry the patties and serve on a platter with diagonal cuts of the bread, with a dipping sauce in the middle consisting of: equal parts ketchup, mustard and veg mayo, then Balsamic vinegar, dark brown sugar, garlic powder, celery seed, salt and pepper to taste. Stir till smooth. Sprinkle it all with smoked paprika.

Guests can pick the bread, place a pattie on it with a dab of sauce and eat open-faced.

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