POULTRY LIVER PATE WITH TRUFFLES

Poultry Liver Pate with Truffles image

Pâté with truffles is a French classic for New Year's Eve. It is easy to make but needs to rest for 1 day in the refrigerator so plan accordingly.

Provided by stella

Categories Pate

Time P1DT1h15m

Yield 12

Number Of Ingredients 9

Ingredients

½ pound chicken livers, rinsed and trimmed
1 ⅓ cups cubed fully cooked ham
½ pound bulk pork sausage
12 sprigs fresh thyme, leaves removed
1 large egg
salt to taste
1 (1.76 oz) jar black truffle slices
10 slices fatty bacon, or as needed
4 large bay leaves

Steps:

Preheat the oven to 350 degrees F (180 degrees C).
Combine chicken livers and ham in a food processor and process until finely chopped. Add sausage, thyme, egg, and salt. Process for 10 seconds. Stir in truffles.
Line a terrine mould with bacon, making sure you have some overhang so you can cover the pate with it. Spoon mixture into the mould and even it out with a spatula. Scatter bay leaves on top. Fold extra bacon on top of the mixture and cover mould with a lid or aluminum foil.
Bake in the preheated oven until pate has set, about 1 hour. Allow to cool and refrigerate for at least 24 hours before slicing.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 7.4 g, Cholesterol 111.2 mg, Fat 11.7 g, Fiber 4 g, Protein 13.2 g, SaturatedFat 4 g, Sodium 555.5 mg