Easy Homemade Pork Liver Pate Recipe

easy homemade pork liver pate recipe
  • Yield: 1 serving bowl
  • Servings: 4
  • Prep Time: 10m
  • Cook Time: 1:15 h
  • Ready In: 1:25 h

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Nutritional Info

This information is per serving.

  • Calories

    637
  • Protein

    18 .7 g
  • Carbohydrate

    46.2 g
  • Fat

    43.4 g
  • Cholesterol

    259 mg
  • Calcium

    99 mg
  • Fibre

    2.7 g
  • Sodium

    578 mg

Easy homemade pork liver pate recipe. Very easy and delicious pork liver pate with herbs, brandy and dry white wine baked in an oven.


Pate is the name given to any mixture of meats flavored with spices, truffles, wine, brandy, or cognac, and served enclosed in a pastry crust, contained in a terrine, it turned out of a mold.

Pates are made from ordinary, unfattened liver, whether of goose, duck, pig, calf, or chicken; from a feathered game, quail, pheasants, larks, thrushes; furred game, rabbit, venison, wild boar, and hare; from domestic poultry; and from butchers meat. They are also made from fish, usually enclosed in pastry and served hot and cold.

Most meat is suitable for the production of pates and terrines. The meat must be thoroughly fresh and the best of its kind available. Good fresh ingredients must be used if a good pate is to result.

How to Serve Pates and Terrines

All pates and terrines may be served as hors-d’oeuvre (appetizers), preferably without the fuss-a slice of tomato perhaps, to freshen the palate. Soft chicken liver pate is used as a substitute for foie gras in certain tournedos dishes. Bolder restauranteurs use truffled pate for this and others use plain pate. The firm pates and terrines are excellent with fresh salads.

So, now is a good time to cook Easy Homemade Pork Liver Pate Recipe

Easy Homemade Pork Liver Pate Recipe

Ingredients

  • 1 ½ pounds (720 g) pork liver
  • 1½ cups finely ground pork
  • 2/3 cup chopped salt pork
  • dush of each: nutmeg and oregano
  • 1/4 teaspoon crushed bay leaf
  • 3 cloves garlic, peeled and crushed
  • 2 tablespoons brandy
  • 1/2 cup (125 ml) dry white wine
  • dash freshly ground black pepper

Method

Step 1

Mince the pork liver and mix with the pork and salt pork. Stir in nutmeg, oregano, bay leaf. Pour in the brandy, dry white wine. Mix well. Season with black pepper. Mix thoroughly.

Step 2

Fill the terrine with pork mixture, and press down firmly. Cover with aluminum foil.

Step 3

Preheat the oven to 350 F (175 C). Cook in preheated oven for 1¼ hours.

Step 4

Turn off the oven. Remove cooked pate from the oven. Cool, and allow to set in the refrigerator for at least 8 hours before cutting.

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