Recipes

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.