Green pepper liver pâté

Terrines & Pâtés

Préparation

Traitement thermique

Temps de conservation

6 months in a dry and fresh place (<6 c °)

The pâté you love it from a very young age, isn't it? Yes, making home your own pâté recipe is rewarding and delicious! So take out your pepper grains, this recipe has spice!

For how many ?

Terrines Le Parfait Familia wiss> terrine - 500 g (diameter: 100)

Ingredients

Liver (Choice: poultry, pork liver, etc.)

1 kg

Pork chest

1 kg

Pork throat (Failing, fresh chest)

0.5 kg

Pepper (Green to juice)

35 g

Armagnac

1 liquor glass

Egg

Salt

50 g

Spices (Cardamom, macis, galanga ...)

2 c. coffee

Steps

Chop the meats with a large holes grid.
Stir in the pepper grains and all the other ingredients, then mix everything well (by hand it's better).
Pour the pâté recipe into the terrines and tamp well to hunt air as much as possible.
Place the terrines in the sterilizer and widely cover them with water then immediately proceed to the heat treatment for 3 hours at 100 ° C.
Let cool in the water.

Recettes destinées à un usage domestique, dans le respect des règles d’hygiène.

Rate this recipe

2 comments

- Marie Rose
- February 16, 2026 at 11:41 am
Recette du pâté de foie de porc
Je suis restée dubitative en voyant qu’il fallait mettre 35 gr de poivre et 50 gr de sel. J’ai traduit par 3.5 gr de poivre et 5.gr de sel. La stérilisation des bocaux est en cours, je réajusterai s’il le faut à la prochaine stérilisation.
- BAULT
- February 16, 2026 at 11:41 am
Bonjour ! Testé votre recette de pâté de foie au poivre vert. Proportion de sel beaucoup trop importante. A limiter à 40g.
Cordialement

Please note, comments need to be approved before they are published.

Name

Message

This site is protected by hCaptcha and the hCaptcha Privacy Policy and Terms of Service apply.

To discover too ...

View all

Blanc de poulet au paprika et origan en cuisson sous-vide

Chicken breast with paprika and oregano in sous-vide cooking

In a hot pan, sear the plain chicken breasts on all sides to lightly color them. Remove from heat and let cool for a few minutes, then the season paprika and oregano on both sides. Place the chicken breasts flat in two bags sub-empty Le Parfait® 20x30cm. Carefully...

Green asparagus cooked sous-vide

After cooking sous vide, the asparagus reveals fine smoky notes which enhance its natural flavor. To further accentuate their character, mark them first on a grill or in a very hot pan, without fat, in order to obtain a slight coloring before vacuum-sealing.

Médaillons d’abricots au romarin en cuisson sous vide

Apricot medallions with rosemary cooked sous vide

Clean the apricots thoroughly, then cut them in half lengthwise. Remove the core. Arrange the apricots flat in a vacuum bag Le Parfait® (20 × 30 cm), with the rosemary on the flesh side. Add a spoonful of honey. Carefully clean...

Your cart is currently empty.