Terrine et pâté

Chicken Liver Pâté
  • Time : More than 24 hours
  • Difficulty : easy

For this recipe, you need :

  • 500 g chicken livers
  • 1 kg sausage meat
  • 50 ml Port wine
  • salt
  • pepper
  • sugar
  • nutmeg
  • 5 g garlic
  • 1 egg + 1 egg white

Technical Stages :

  • Marinate the livers in port wine overnight.
  • the next day, mix them with the sausage meat.
  • Add the juice from the marinade, the eggs and the seasoning. To spice things up a little, you can put a bit of cayenne pepper.
  • Put the meat in a sealed jar and sterilize for 3 hours. Let it cool in the sterilizing water and keep refrigerated.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Espelette pepperEspelette pepper 8.70 Euro
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