Recipe Liver pâté with green pepper

You've loved pâté since you were little, haven't you? Yes, making your own pâté recipe at home is rewarding and delicious! So get out your peppercorns, this recipe is spicy!

Preparation time:

Heat treatment time:

Difficulty:

Community rating:

Ingredients

Number of persons: For 6 terrines of 500g

1 kg of livers (your choice according to taste)
1 kg of fresh pork belly
500 g of pork throat (if not, replace with 500 g of fresh breast)
1 jar of 35 g of green pepper in juice (in the spice section)
1 glass Armagnac liqueur
2 eggs
50 g of salt
2 teaspoons of spices (cardamom, mace, galangal...)

Preparation

Chop the meats with a large-hole grill.
Incorporate the peppercorns and all the other ingredients, then mix everything well (by hand is best).
Pour the pâté recipe into the terrines and pack well to expel as much air as possible.
Place the terrines in the sterilizer and cover them extensively with water then immediately heat treat them for 3 hours at 100°C.
Leave to cool in the water.

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Recipe Liver pâté with green pepper

Ingredients

TERRINE Le Parfait "FAMILIA WISS"

TERRINE Le Parfait "FAMILIA WISS"

Preparation