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Its origin is Braunschweig, in the Brunswick province of Germany. As with any paté, flavor improves with a day or two of aging, and if you have a smoker, a light smoking. You can stuff the paté into pork or beef casings, tie them with string in 8- to 12-inch lengths, and adjust the stuffing in order to leave a good 2 inches at the end of each length for expansion. Simmer the links about 45 minutes in a pot of water, then dip them in cold water to keep the fat from settling along the bottom. If you have no casings, bake the pork paté in a loaf pan, as you would a French paté. You can either serve it in slices or use it as a creamy spread.


  • 2 pounds lean pork
  • 1 pound pork fat
  • 1 1/4 pounds pork liver
  • 1 medium onion, chopped
  • 2 tablespoons salt
  • 2 teaspoons cloves
  • 1 teaspoon black pepper
  • 1/2 teaspoon allspice
  • 1/2 teaspoon nutmeg


  • If you use a process for grinding, cut the pork, pork fat and liver into cubes and freeze for an hour or two, so that they will process without mushing.
  • Sauté the onion in a little pork fat or butter until it is soft. Sprinkle with the spices to warm them, then add the mixture to the pork and process until you have a smooth purée.
  • Pack the purée into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil. Put the dish in a pan with an inch or two of boiling water and bake at 300 degrees F until meat is cooked but not browned (meat thermometer should read 160 degrees F to 165 degrees F), about 2 hours.
  • Remove baking dish from the pan of water and let paté cool in the dish. Refrigerate 1 to 2 days before using.
  • Makes 2 standard-size loaves or 1 large terrine.

Categories: European 
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