FRENCH PORK PATE

FRENCH PORK PATE image

Categories Pork

Yield 6 people

Number Of Ingredients 9

Previous Next

1 pound of pork liver
4 cloves of finely chopped garlic
Tablespoon of ground Thyme
1 t-spoon of black pepper
2 T-spoon of of salt
1/4 cup of white wine
1 1/2 pounds of ground pork
2 Bay leaves
1 spring of Thyme

Steps:

place pork liver, chopped garlic, ground Thyme, black pepper, salt and wine into food processor and mix until texture is similar to thick soup. Pour mixture over minced pork and combine well. Place mixture into cast iron terrine, or none stick dish and place into baking dish. Place the 2 Bay leaves and spring of Thyme on top of mixture and place the lid on top. Fill baking dish to 3/4 of the way to the top of the terrine. Bake in a 345 degree f, oven for 2 1/2 hours. Leave to cool before placing it into the fridge over night.