Simple and easy gourmet: Pork and liver pate

Ingredients (nutrition)

• 10 oz streaky bacon rashers
• 6 oz chopped pork shoulder
• 6 oz chopped pig's liver
• 6 oz pork sausage meat
• 2 garlic cloves
• 2 1/2 tablespoons marsala
• 1 small onion
• 3/4 tablespoon chopped fresh thyme
• 3/4 tablespoon chopped oregano
• salt and ground black pepper to taste

Preparation (instructions)

1. Preheat oven to 325 degree F.
2. Lightly grease a loaf tin. Line with the bacon rashers and reserve a few for the top later.
3. Place pork shoulder in a food processor and chop until fine.
4. Add the other ingredients and blend for 45 seconds until smooth.
5. Scoop mixture to the loaf tin and top and cover with the reserved bacon rashers.
6. Cover with foil.
7. Put the loaf tin in a larger baking tray with half filled boiling water.
8. Bake for 1 1/2 hours until firm.
9. Remove from oven and take off the foil.
10. Cover up the pate with greaseproof paper.
11. Chill at least 24 hours in a refrigerator.
12. Serve in slices at room temperature.

Servings: 6

Best simple appetizers, homemade dips and easy finger food recipes