Name: Poultry Liver Pate with Truffles
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Chicken livers, rinsed and trimmed - ½ pound; Cubed fully cooked ham - 1 ⅓ cups; Bulk pork sausage - ½ pound; Fresh thyme, leaves removed - 12 sprigs; Egg - 1 large; Salt to taste - 1 large; 1 (1.76 oz) jar black truffle slices - 1 large; Fatty bacon, or as needed - 10 slices; Bay leaves - 4 large

Ingredients for - Poultry Liver Pate with Truffles

1. Chicken livers, rinsed and trimmed ½ pound

2. Cubed fully cooked ham 1 ⅓ cups

3. Bulk pork sausage ½ pound

4. Fresh thyme, leaves removed 12 sprigs

5. Egg 1 large

6. Salt to taste 1 large

7. 1 (1.76 oz) jar black truffle slices 1 large

8. Fatty bacon, or as needed 10 slices

9. Bay leaves 4 large

How to cook deliciously - Poultry Liver Pate with Truffles

1 . Stage

Preheat the oven to 350 degrees F (180 degrees C).

2 . Stage

Combine chicken livers and ham in a food processor and process until finely chopped. Add sausage, thyme, egg, and salt. Process for 10 seconds. Stir in truffles.

3 . Stage

Line a terrine mould with bacon, making sure you have some overhang so you can cover the pate with it. Spoon mixture into the mould and even it out with a spatula. Scatter bay leaves on top. Fold extra bacon on top of the mixture and cover mould with a lid or aluminum foil.

4 . Stage

Bake in the preheated oven until pate has set, about 1 hour. Allow to cool and refrigerate for at least 24 hours before slicing.