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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
- Soak the fresh liver in salted water for 1 hour.
- while the liver is soaking, cook the potatoes in their skins until fork tender.
- Grind the raw liver & pork belly using a small size plate- 6-8mm. Then grind the potatoes. The potatoes help clean out the grinder.
- Mix the fat, liver, potatoes and seasoning together and then pass everything through the smaller plate to mix it well.
- Pack the paté mixture firmly into a terrine (long loaf pan) lined with caul fat.
- 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.
- This terrine is delicious served with toasted pain au levain and sharp cornichons.