Claude's Terrine: of Pork Liver & Potato

By katehill
February 1, 2011
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Author Notes: My good friends Claude & Vetou Pompele introduced me to the secrets of home cured charcuterie. This is Claude's thrifty way to extend one liver to make a year's worth of pate. I used his proportions to make this with just one pound or 500grams of fresh pork liver so you can make a large terrine or several small canning jars. katehill

Makes: over a kilo of pate.

  • 1 pound fresh pork liver
  • 1 pound cooked potatoes- (baking type: russet, Yukon gold, Mona Lisa)
  • 1/2 pound fresh pork belly (uncured bacon)
  • 1 tablespoon coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 pinch freshly ground nutmeg
  • 1 piece caul fat
  1. Soak the fresh liver in salted water for 1 hour.
  2. while the liver is soaking, cook the potatoes in their skins until fork tender.
  3. Grind the raw liver & pork belly using a small size plate- 6-8mm. Then grind the potatoes. The potatoes help clean out the grinder.
  4. Mix the fat, liver, potatoes and seasoning together and then pass everything through the smaller plate to mix it well.
  5. Pack the paté mixture firmly into a terrine (long loaf pan) lined with caul fat.
  6. Bake in a bain marie (water bath) at 325'F for minimum one hour (inside temp should read 170’F); then remove from oven, and water bath, cover with plastic wrap and refrigerate immediately. Let cool completely before serving.
  7. This terrine is delicious served with toasted pain au levain and sharp cornichons.

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