Nutrition Facts
5 servings
5
Pork Pâté Recipe
No Reviews
What a pleasure it is to enjoy your own pâté; it's not that complicated to make. It's child's play and, above all, it has a minimal cost.
Ingredients
15 Pork liver
15 Pork (such as shoulder or bacon)
1 Pork throat
40 Salt
Herb blend (powder)
7 Pepper
Directions
1
Cut the liver, throat, and pork into large cubes, then pass them through a manual or electric meat grinder for better and faster results. Mix the ground meat, adding salt, pepper, powdered herbs, and then the wine.
2
To taste and check the seasoning before cooking, cook a flattened patty of the mixture in a dry pan. Adjust the seasoning if necessary. Fill the jars with the mixture, leaving 1 centimeter at the top of the jar. Seal the jars either with rubber seals or with lids depending on the chosen model.
3
To finish
Ingredients
Ingredients
15 Pork liver
15 Pork (such as shoulder or bacon)
1 Pork throat
40 Salt
Herb blend (powder)
7 Pepper
Directions
Directions
1
Cut the liver, throat, and pork into large cubes, then pass them through a manual or electric meat grinder for better and faster results. Mix the ground meat, adding salt, pepper, powdered herbs, and then the wine.
2
To taste and check the seasoning before cooking, cook a flattened patty of the mixture in a dry pan. Adjust the seasoning if necessary. Fill the jars with the mixture, leaving 1 centimeter at the top of the jar. Seal the jars either with rubber seals or with lids depending on the chosen model.
3
To finish
Notes
-
Nathalie
Response to Alain Martinet Hahaha thank you for this moment of fun! I hadn't noticed the comment from that person; it wasn't worth it, but it ended up leading to a funny comment from you, so thank you! -
delphine-w5
Yum!!! I couldn't find pork neck.. I was sold belly instead. I used less liver as noted in the previous comments and added some port and a previously cooked shallot. My suggestion: maybe hazelnuts??? -
Yvon
Response to Martine You can add shallots, but you need to sweat them beforehand to eliminate the acidic ethers. My suggestion: This is a base that I have used for all my pies for forty years, and it was passed down to me by my grandmother, which says a lot about its reliability!
Leave a Review
Please log in or register for a new account in order to leave a review.
TH 
EN