Pork Liver Pate

For lovers of homemade pâtés, learn how to make two very tasty pâtés. Easy and delicious! Much appreciated as a starter or in informal meetings. Check out the recipe tips!

Ingredients

• 1 kg of pork liver
• 300 grams of lean pork
• 700 grams of smoked bacon
• 1 clove of garlic
• 4 onions
• 1 branch of thyme
• 1 teaspoon of powdered seasoning
• 2 tablespoons potato starch
• Black pepper to taste
• Salt to taste
• Very thin strips of pork bacon
• 3 bay leaves
• 3 sheets of gelatin
• 1 cup (tea) meat broth

Preparation Mode

1. Using the grinding machine, grind the liver, pork, smoked bacon, garlic, onions, thyme, seasoning powder, potato starch, pepper and salt, passing through the grinding machine twice .
2. Rinse the bacon strips in hot water and drain.
3. Line the bottom and sides of a deep refractory pan with it.
4. Pour the ground meat with the seasonings over it, pressing and adding the bay leaves.
5. Smooth the surface well and bake until it acquires a golden color and the edges are very firm.
6. Leave to cool with a weight on top.
7. Soften the gelatin in a little cold water, drain and then dissolve in the hot meat broth.
8. Remove the weight from the pâté once it has cooled down.
9. Pour the broth with the dissolved gelatin over the top.
10. Cover with aluminum foil and refrigerate for 24 hours.

Mom Tips

Serve as a starter and accompanied by pickled cucumbers and white bread toast.

This pâté will keep in the refrigerator, covered with aluminum foil, for a week.

Approximate yield of 10 servings.

See also the recipe for chicken liver pâté.