1 lb chicken livers
1 lb lean pork
1 lb mild Italian sausage meat
1 Tbsp chopped chives or scallions
1 Tbsp chopped parsley
1 Tbsp fresh coarsely ground pepper
1/2 teaspoon ground ginger
1/2 teaspoon cinnamon
1 teaspoon salt
2 Tbsp brandy
2 Tbsp dry sherry
10 slices bacon (uncooked)
METHOD
1 Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well.
2 Line an 9x5x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350°F for 2 1/2 hours.
3 Remove from heat. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator. Slice and serve with bread or toast, lettuce and or tomatoes.
Yield: Makes one large loaf.
I am a total liver pate freak, seriously. However, I’m the only one here in this house that likes it…so I cheat!
There is a nice restaurant here in town (actually around longer than me) that makes the most fabulous pate so I go there & buy it by the scoop. If for guests, I’ll buy more scoops. I’ve also noticed it freezes very well when totally wrapped & sealed in a plastic bag. That way I can freeze individual amounts.
I'm printing your recipe to tuck away & hopefully make soon. I'm always amazed that I hate chicken livers but love pate.
I also prefer serving it on a very basic cracker or with a plain or sesame bread stick as I want the pate flavor to come through, not the taste of the cracker or seasoned toast or bread.
Thanks.