Cajun Pork Paté
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FROM: Cajun Cuisine INGREDIENTS
1 pound pork liver, 1/4-inch thick
1 onion, chopped
2 tablespoons oil
2 pounds pork loin, cut into chunks
1 whole nutmeg, grated
1 tablespoon salt
1 tablespoon black pepper
1 teaspoon cayenne pepper
3 pounds pork fat
2 bay leavesBrown liver and onions in oil until liver is whitish and no blood shows.
Grind liver, onions, and pork loin in a food processor or food grinder; add the drippings from the pan in which the liver was cooked. Add nutmeg, salt, black pepper, and cayenne pepper and mix well.
Cut 1 pound of the pork fat into 1/2-inch cubes and boil in water with the bay leaves for 3 minutes; drain and cool.
Mix pork fat with pork meat thoroughly, using your hands and blending fat into the meat and liver.
Cut the remaining pork fat into thin strips about 2-inches wide. Line the bottom and sides of a heavy baking dish or loaf pan with these strips.
Place the pork meat mixture into baking dish and cover top with more slices of fat, making sure the paté is well covered with fat. Place bay leaves on top and cover baking dish with a lid or heavy foil.
Bake at 350 degrees for 1 hour and 15 minutes; fat should be well browned. If not, remove cover and bake uncovered until brown.
Cool at least 5 to 6 hours before removing from baking dish; keep fat on paté until it is served, then remove the fat.
NOTE - This will keep about 2 week with the fat layers on it. Serve on crackers or on open face sandwiches.