Easy to make liver pate, made with chicken livers and pork sausage, wrapped in bacon.
- 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)
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.