Easy Homemade Pork Liver Pate Recipe2022-08-25
- Yield: 4
- Servings: 4
- Prep Time: 10m
- Cook Time: 1:15 h
- Ready In: 1:25 h
Average Member Rating
(3.4 / 5)
14 People rated this recipe
This information is per serving.
Protein18 .7 g
Saturated Fat3.6 g
Trans Fat0 g
Unsaturated Fat2.2 g
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 the 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 restaurateurs 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
- 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
Mince the pork liver and mix it with the pork and salt pork. Stir in nutmeg, oregano, and bay leaf. Pour in the brandy, dry white wine. Mix well. Season with black pepper. Mix thoroughly.
Fill the terrine with pork mixture, and press down firmly. Cover with aluminum foil.
Preheat the oven to 350 F (175 C). Cook in preheated oven for 1¼ hours.
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.