Authentic home cooking from Mexico, with US measurements. 
Pork Pâté with Fine Herbs (Leberwurst)
Pâté is a delicious product to use as an appetizer at a gathering, for a snack, or a lunch. I haven't found one I like in a while; the commercial ones are terrible, and the one I used to get is no longer available 😢. So, I searched for recipes until I found one that, after several attempts, I finally loved the result. Here, I share the recipe with you 😊.
Pork Pâté with Fine Herbs (Leberwurst)
Pâté is a delicious product to use as an appetizer at a gathering, for a snack, or a lunch. I haven't found one I like in a while; the commercial ones are terrible, and the one I used to get is no longer available 😢. So, I searched for recipes until I found one that, after several attempts, I finally loved the result. Here, I share the recipe with you 😊.
Open in Cookpad AppSteps
- 1
Ask the butcher to grind the meat twice along with the liver and bacon, or process it at home using a food processor.
- 2
In a bowl, mix all the other ingredients well.
- 3
Place the ground meat in a large bowl and incorporate the lard.
- 4
Add the rest of the ingredients and mix them well.
- 5
You can get casings to fill with this mixture to make a thick sausage, but I prefer to use glass molds and cook them in a water bath. Do not fill the molds to the brim to prevent overflow. Place the molds in a container that can go in the oven and add enough hot water.
- 6
Preheat the oven to the lowest possible setting, about 300°F (150°C), for 40 to 60 minutes, depending on the oven.
- 7
To make it a bit smoother, while still slightly warm, blend in small portions and let it cool to room temperature, stirring occasionally to prevent the lard from separating.
- 8
Refrigerate to set and store in glass or plastic containers to consume or gift. We can enjoy it on toasted bread with onion jam 😋🤤
I hope you like it🐬💞
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