Liver Pâté (Leberpastete)

A smooth texture that spreads effortlessly on bread. The warm scent of nutmeg and marjoram blends with the rich, earthy aroma of well-prepared pork liver.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 601
• Protein: 21 g
• Carbs: 5 g
• Fat: 54 g

Ingredients

• 333.3 g Pork liver ( cut into pieces )
• 166.7 g Fatback ( diced )
• 1.3 piece Yellow onion ( finely sliced )
• 33.3 g Minimum butter sweet
• 66.7 ml Cream
• 1.3 piece Egg
• 6.7 g Gray sea salt
• 1.3 g Black pepper ground
• 0.7 pinch Nutmeg
• 0.7 tsp Marjoram ( dried )
• 1.3 g Curing salt
• 0.7 pinch Mace

Instructions

1. Sweat the onions

   Finely slice the yellow onions. Melt them in butter over low heat. They should become translucent and soft, without browning.

2. Sear the liver and lard

   Dice the pork liver and fatback. Quickly sear them in the pan with the onions. The liver should be browned on the outside but remain pink and tender in the middle to keep its creaminess.

3. Blend the preparation

   Blend the mixture with the eggs, cream, sea salt, nitrite salt, pepper, nutmeg, mace, and marjoram. Blend until you get a smooth and shiny paste texture.

4. Water bath cooking

   Pour into a terrine. Place the terrine in a dish filled with hot water. Bake at 150°C. The pâté is cooked when a knife blade comes out hot and the preparation is set but still soft to the touch.

Chef's tips

• Do not overcook the liver in the pan; if it turns gray, the pâté will be grainy.
• Let the terrine rest for at least 24 hours in the fridge before serving so the flavors stabilize.
• For a perfect finish, pour a thin layer of melted lard on top once cooled.

Storage

Keep for 4 to 5 days in the refrigerator in a well-covered terrine.