Homemade Paté

By JimMac

Ingredients

• 1 lb pork liver, cut into pieces
• 2 cloves of garlic, scraped into a paste
• 1 teaspoon ground thyme
• 1/2 teaspoon freshly ground pepper
• 3 Tablespoons Tender Quick Curing Salt
• 1-1/2 pounds ground pork
• white wine or cognac

Details

Adapted from foodnetwork.com

Preparation

Step 1

Place pork liver in a food processor. Blend well and add about 2 Tablespoons of white wine or cognac, until the mixture is soupy.

Add the puréed liver to the ground pork and mix well. Spread mixture in a terrine. You can decorate the top with bay leaves and sprigs of thyme.

Place the terrine in a water bath (bain marie) with the water reaching 3/4 of the way up the side of the terrine.

Bake at 325 degrees for 2-1/2 hours. Cool and then refrigerate over night.

Invert the terrine on a serving platter. Slice the paté and serve with bread, cornichons (small dill pickles), olives, and mustard.