Pork Liver Pâté

Ingredients

• 180 g — Pork kidneys
• 200 g — Pork liver
• 160 g — Pork tongue
• 120 g — Pork heart
• 1 pinch — Black pepper
• 1 pinch — Allspice
• 2 leaves, ground — Bay leaf
• 20 g — Gelatine

Preparation

1. 1.I boiled the pork offal in water with 2 bay leaves and salt.
2. 2.I chopped them into very small pieces and then blended them.
3. 3.I then hydrated the 2 sachets of gelatine in 180 ml of the cooking broth and folded it into the resulting paste.
4. 4.I seasoned with whole black peppercorns, allspice, and salt to taste.
5. 5.With the paste I filled 4 yoghurt pots (140 g each) and refrigerated them until the next day.

Recipe in pictures

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