Belgian Style Liver Pate

Summary

Prep Time	20 mins
Cook Time	2 hrs 10 mins
Total Time	16 hrs
Course	Main Course
Cuisine	European
Servings (Default: 8)

Ingredients

Instructions

If you use curing salt, the pie will turn reddish. But normal salt can also be used.
Weigh and mix salt, pepper, nutmeg, ginger powder, chives and cutter auxiliaries or baking powder. Brew the liver in boiling water for 30 seconds, leave to cool and cut into small cubes. Cut the onion into cubes.
Put the liver and onions in the blender and mince until they bubble and mix with the spices.
Mix the two types of minced meat with the dough hook of the food processor or hand mixer and let knead. Work in the ice cubes with the mineral water, then add the liver and spice mixture. Let everything continue to knead. Knead in the potato starch and Maggi until you have a sticky, glutinous mass. Then knead again with your damp hand and work in the peppercorns.
Coat a container with a lid with oil, line with slices of bacon and pour in the mixture. Tap the container on the table to remove any air bubbles. Cover with slices of bacon.
Preheat the oven to 150 degrees. Put in a baking dish or baking sheet with water and slide the wire rack over it. Either cover the form with the liver mince with a lid or close with aluminum foil and cook for 90 minutes.
Now remove the lid and insert a thermo. When a core temperature of 70 degrees has been reached, this can take up to 40 minutes, take out of the oven and let cool down briefly. If liquid has settled, carefully pour it out.
Now place the mold in a vessel with cold water and weigh it down with a suitable board and vessel. Be careful, the pressure must not be too strong. Let cool for 1.5 hours.
Then cover and place in the refrigerator for 12 hours.
Then you can cut. Tastes great on farmhouse bread with pickles.

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