Pork Liver Pate Recipe

The depth of flavor from this pork liver and bacon pate is something to behold and love — plus, there’s bacon in it! Nobody can be afraid of bacon.



From "Homemade Sausage"
May 2016

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Making your own sausage at home has never been easier or more alluring. In Homemade Sausage(Quarto Publishing Group USA Inc., 2016), the award winning team from Porter Road Butcher in Nashville has brought together all the techniques and recipes you’ll need to make sausage at home.

You can purchase this book from the MOTHER EARTH NEWS store: Homemade Sausage

Liver has a rich, iron-y taste that should be appreciated and celebrated rather than feared and avoided. The creamy, smooth texture of the pâté makes it feel like butter as it melts onto your tongue, leaving a sweet pork and smoky bacon taste in its wake. Pork Liver and Bacon Pate pairs perfectly with something simple like a cracker or good piece of toast. A dollop of fig jam or a smear of mustard is also sure to make your taste buds happy.

Pork Liver Pate and Pate Spice Recipe

Ingredients:

Pate Spice Recipe

• 1/4 ounce ground cloves  
• 1/4 ounce ground nutmeg
• 1/4 ounce ground ginger
• 1/4 ounce ground coriander
• 3/8 ounce ground cinnamon
• Pinch of white pepper

Pork Live Pate Recipe

• 4 pounds pork liver
• 1 pound bacon ends
• 1/2 pound pork back fat
• 1/4 cup salt
• 2 teaspoons pink salt
• 2 tablespoons black pepper
• 2 tablespoons Pate Spice
• 2 tablespoons fresh parsley
• 2 tablespoons fresh thyme
• 1 medium onion, roughly chopped
• 6 cloves garlic
• 1 cup whiskey
• 2 tablespoons flour
• 1/2 cup  cream
• 4 eggs
• Die: 1/8 (small)

Instructions:

1. Separately, cut the liver, bacon, and back fat into small, 1-inch pieces.

2. Using your hands, mix the liver, back fat, spices, and herbs thoroughly and then place in the freezer to cool.

3. Meanwhile, in a saute pan over medium-high heat, cook the bacon until golden brown.

4. Add the onion and garlic to the pan with the bacon, and cook until it is translucent.

5. Being mindful of the flames, carefully deglaze the pan with the whiskey.

6. Add the bacon-and-onion mixture to the liver mixture from freezer. Mix well.

7. Return the mixture to the freezer and allow it to cool completely, about 30 minutes.

8. Once the mixture has cooled, grind it four times on a small die.

9. Using your hands, mix in the flour, cream, and eggs until thoroughly combined and incorporated.

10. Line a pate terrine with oven-safe plastic wrap (available at most restaurant supply stores: try Darnell Wrap), leaving at least 6 inches of excess plastic wrap on all four sides. To receive a finished product that looks beautiful and clean, fill a plastic-wrapped terrine with water and use the weight of the water to press the plastic wrap to the edges of the terrine. The bottom and the edges should be smooth, with as few wrinkles as possible. Pour out the water.

11. Press the meat mixture into the terrine. Note: It can be helpful to hit the bottom of the terrine on the counter or floor, being mindful to not hit it too hard that it breaks or cracks. This will help pack the meat into the terrine.

12. Once the terrine is filled and the meat packed down, use your hands to smooth out the top, again creating an even layer. Then cover the top of the meat with the excess plastic wrap and fold the edges of the wrap in, around the other sides of the loaf.

13. Once the meat is sealed in the plastic wrap, put the terrine into a larger, ovenproof vessel (like a Dutch oven or a deep casserole dish — something that is deep enough so that the terrine does not peek out over the top), and fill the vessel with water to create a water bath. The water level should almost reach the top edge of the terrine, but the top should still be dry and open to the heat of the oven.

14. Cook at 325 degrees F for 1-1/2 hours, or until an internal temperature of 150 degrees F.

15. Carefully remove the water bath and terrine from the oven together. Then carefully remove the terrine from the water bath and discard the water.

16. Using bricks or other heavy objects, press the terrine at room temperature for 1 hour.

17. Finally, move it to the refrigerator and continue to press it overnight.

Try these other recipes from Homemade Sausage:

How to Make Keilbasa
Irish Sausage Recipe
Louisiana Hot Links Recipe


Reprinted with permission from Homemade Sausage by Chris Carter and James Peisker and published by Quarto Publishing Group USA Inc., 2016.