Pork & liver pâté







Cook Time

10-15 Min


  • 350g/12oz streaky bacon rashers
  • 225g/8oz pork shoulder, roughly chopped
  • 225g/8oz pork sausagemeat
  • 225g/8oz pig’s liver, chopped
  • 1 small onion
  • 2 garlic cloves
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh thyme
  • 3 tablespoons marsala
  • salt and ground black pepper
  • Preheat the oven to 170°C/325°F/Gas mark 3.
  • Grease a 450g/1lb loaf tin. Line with the bacon rashers, reserving a few for the top.
  • Put the pork shoulder in a food processor and chop until fine. Add the remaining ingredients, and blend for 30 seconds until smooth.
  • Add the mixture to the loaf tin, smooth the top and cover with the reserved bacon rashers. Cover with foil.
  • Put the loaf tin in a larger baking tray half-filled with boiling water. Carefully transfer to the oven, and bake for 11⁄2 hours or until firm. Remove from the oven and take off the foil. Cover the pâté with greaseproof paper, and set a heavy weight on top such as a plate. Chill overnight in the refrigerator. Serve in slices at room temperature.
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