AuthorJulia ForesekCategoryAppetizers & Starters, FrenchDifficultyIntermediatePreparation:
Preheat the oven to 350°F (175°C).
In a skillet over medium heat, cook the bacon until it starts to release fat. Add the onion and garlic, cooking until softened.
Mix the Ingredients:
In a large bowl, combine the ground pork, pork liver, bacon mixture, brandy, parsley, thyme, eggs, cream, and flour. Season with salt and pepper. Mix until well combined.
Bake the Pâté:
Line a terrine mold or loaf pan with bacon strips. Fill the mold with the meat mixture, pressing down to ensure there are no air pockets.
Place the bay leaves on top and cover with a lid or aluminum foil.
Place the terrine mold in a larger roasting pan and fill the pan with hot water halfway up the sides of the mold.
Bake for about 1.5 to 2 hours or until the internal temperature reaches 160°F (70°C).
Remove from the oven and let cool. Refrigerate for at least 24 hours before serving.
Serve:
Slice the pâté and serve it with crusty bread, cornichons, or pickled onions.
Ingredients
Directions
Preparation:
Preheat the oven to 350°F (175°C).
In a skillet over medium heat, cook the bacon until it starts to release fat. Add the onion and garlic, cooking until softened.
Mix the Ingredients:
In a large bowl, combine the ground pork, pork liver, bacon mixture, brandy, parsley, thyme, eggs, cream, and flour. Season with salt and pepper. Mix until well combined.
Bake the Pâté:
Line a terrine mold or loaf pan with bacon strips. Fill the mold with the meat mixture, pressing down to ensure there are no air pockets.
Place the bay leaves on top and cover with a lid or aluminum foil.
Place the terrine mold in a larger roasting pan and fill the pan with hot water halfway up the sides of the mold.
Bake for about 1.5 to 2 hours or until the internal temperature reaches 160°F (70°C).
Remove from the oven and let cool. Refrigerate for at least 24 hours before serving.
Serve:
Slice the pâté and serve it with crusty bread, cornichons, or pickled onions.