500g of cleaned chicken liver
300g of pork loin, fat-free, cut into pieces
200g of chicken breast, cut into pieces
500g of Italian-style sausage, peel removed, crumbled
1 chopped onion
1 tablespoon of finely chopped parsley
1 teaspoon of ground black pepper
1/2 teaspoon of grated ginger
1/2 teaspoon of ground cinnamon
1 teaspoon of salt
2 tablespoons of cognac
250g of bacon slices
Fresh thyme leaves for decoration
500g of cleaned chicken liver
300g of pork loin, fat-free, cut into pieces
200g of chicken breast, cut into pieces
500g of Italian-style sausage, peel removed, crumbled
1 chopped onion
1 tablespoon of finely chopped parsley
1 teaspoon of ground black pepper
1/2 teaspoon of grated ginger
1/2 teaspoon of ground cinnamon
1 teaspoon of salt
2 tablespoons of cognac
250g of bacon slices
Fresh thyme leaves for decoration
In the evening, process all ingredients except the bacon and thyme
On the day of preparation, line the bottom of a 28 x 12 x 7.5 cm English-style loaf pan with bacon slices and fill with the meat mixture
Place the loaf pan in a baking dish and fill with hot water to reach halfway up the pan
Bake in a moderate oven (180°C), preheated, for two and a half hours or until the pâté stops leaking liquid
Remove from the oven and let cool
Cover with aluminum foil and top with a weight
Let it chill
Refrigerate until the next day
Unmold, decorate with fresh thyme leaves, and serve in slices
Yields 12 servings.
