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Luchon Pork Pate

One pan serves 4 to 6 people; recipe makes 3 pans

 

1 1/4 pounds pork liver (or chicken or beef liver)

3 pounds ground pork breakfast sausage

1 egg

1/2 tsp. freshly ground nutmeg

1 1/2 TBSP coarse salt

1 tsp. freshly ground pepper

1 TBSP. cornmeal

1 onion, minced

3 cloves garlic, minced

3 TBSP. Armagnac or Cognac

1/2 pound lard or melted unsalted butter(optional)

 

Preheat over to 320 degrees.

 

Puree the liver in a food processor or grind it in a meat grinder; place the liver in the bowl of a large electric mixer. (If you don't have an electric mixer, you can mix by hand.) Add the sausage, egg, nutmeg, salt, pepper, corameal, onion, garlic and Armagnac. Beat until well blended. (use a splater screen if you have one.)

 

Coat each of the loaf pans generoously with some softened butter. Divide the pate evenly among the pans. Cover each loaf with a sheet of buttered wax paper, and cover with foil. Bake 1 1/2 hours ,or until a meat thermometer reads 162  degrees. Remove the pate from the oven, spread with half the lard or melted butter, and cool for 1 hour. Spread with the remaining lard and refrigerate. Allow to sit for 1 full day in the refrigerator before serving.

 

To serve, set the loaf pan in a bowl of hot water for a minute to loosen the pate. Unmold onto a platter ,and gardish with fresh herbs. Serve with bread or crackers.

 

From The Grassfed gourmet cookbook by Shannon Hayes

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