Browse All Recipes

Pork liver pâté

Australian Gourmet Traveller French recipe for pork liver pâté.

By Rodney Dunn
  • Serves 8
  • 20 mins preparation
  • 2 hrs cooking plus cooling, setting
Pork liver pâté
Pork liver pâté

Pork liver pâté may not be as prestigious as duck or goose liver but it can be just as delicious. You'll need to begin this recipe a day ahead.


  • 50 gm butter, coarsely chopped
  • 1 onion, finely chopped
  • 150 ml milk
  • 1 tbsp double cream
  • 100 gm breadcrumbs from a stale crusty bread such as ciabatta or Vienna loaf
  • 750 gm pork liver, rinsed under cold running water
  • 250 gm minced pork
  • 50 ml brandy
  • 5 sage leaves, thinly sliced
  • 1 tsp thyme leaves
  • ¼ tsp freshly grated nutmeg
  • 8 prosciutto slices
  • To serve: toasted brioche


  • 1
    Preheat oven to 160C. Heat butter in a large frying pan over low heat, add onion and stir occasionally until soft (8-10 minutes). Heat milk and cream in a small saucepan until just warm, add breadcrumbs and set aside.
  • 2
    Trim liver of sinew, cut into 3cm pieces with a sharp knife. Process liver, onion mixture, breadcrumb mixture, minced pork, brandy, herbs, nutmeg and ½ tsp salt in a food processor until smooth. Line a 1.8 litre-capacity terrine mould with prosciutto slices. Pour in mixture, smooth top, cover with a lid and place in a baking dish. Pour in enough boiling water to come halfway up sides of mould and roast until pâté comes away from sides of mould (1½-1¾ hrs). Remove from pan, remove lid, cover with baking paper and weight with food cans while cooling. Refrigerate until set (2-3 hours), then serve with toasted brioche.
  • Author: Rodney Dunn