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Pork Liver Pate

Newman's picture
  Pig liver 1 Pound
  Pork belly 1⁄2 Pound
  Eggs 2
  Cream 1⁄4 Pint
  Stock 3 Tablespoon
  Sherry/White wine 2 Tablespoon
  Mace 1 Pinch
  Salt To Taste
  Pepper To Taste

Put liver and belly of pork through fine mincer twice.
Blend with the rest of the ingredients to a smooth paste, then pack into a greased 1 lb loaf tin.
Stand the tin in a bain marie, or baking tin half full of water, and cook in a slow oven for about 1 1/2 hours.
The pate will begin to come away from the sides of the dish when it is cooked through.
Leave it to cool in the tin.
It is a good idea to place a weight on top as it cools, as the pate will slice more neatly if the texture is firm.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1683 Calories from Fat 555

% Daily Value*

Total Fat 61 g93.2%

Saturated Fat 22.9 g114.7%

Trans Fat 0 g

Cholesterol 1942.3 mg647.4%

Sodium 1532.4 mg63.9%

Total Carbohydrates 110 g36.6%

Dietary Fiber 0.17 g0.66%

Sugars 43.1 g

Protein 159 g318.5%

Vitamin A 1978.4% Vitamin C 193.8%

Calcium 39.4% Iron 608.2%

*Based on a 2000 Calorie diet

Pork Liver Pate Recipe