Pork Liver Terrine

Rating: 4.5 / 5.00 (2 Votes)

Total time: 45 min



Fry the onions in butter until light brown and cool. Important: Prepare all ingredients only well cooled, otherwise no homogeneous farce! Turn the liver, pork and bacon through the coarse disc of the meat grinder. Mix the remaining ingredients, including shallots, well with the meat mixture, season heartily with pepper and salt.

Spread a baking dish with pancetta sides and fill with the sausage meat. Cook at 80 °C in a bain-marie for 45 minutes. Cool well. Cut into slices and bring to the table with baquette. Serve with a Cumberland sauce.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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