Pork Liver Pâté Loaf

by Michelle K.   March-15-2012

Pork shoulder or butt is the main ingredient here. The shoulder needs to be ground very coursely or you can even hand chop the meat if you prefer. Ask your butcher and they will gladly course grind it for you. The pink salt adds a lot of flavor and keeps the pâté a bright color after it is cooked.


  • 1 lb 6 oz course ground pork shoulder or butt
  • 6 oz pork liver
  • 1/2 cup dry white wine
  • 2 tsp pink salt
  • 1 tsp black pepper
  • 1/4 tsp marjoram
  • small bay leaves


Carefully clean the pork liver, being sure you remove any connective tissue. Add the cleaned 6 ounces of liver to your blender or food processor and puree until the liver changes to a lighter color and is smooth. Pour this into a large bowl.Measure out the 1/2 cup of white wine. Add to the wine the salt, pepper, garlic and marjoram and mix well. Add this to the liver and stir until combined.Add the ground pork to the liver mixture and stir until very well combined. Don't worry about over mixing this - it is very important that everything is well combined and the flavors are evenly incorporated.Pre-heat your oven to 325 (F) for one baking dish or 300 (F) when you are using smaller baking dishes.Evenly divide the pâté mixture into all baking dishes you are using - all into one, or split it between more than one. Smooth the top and place a single small bay leaf in each dish. For single dish pâté place the 3 bay leaves along the middle of the dish. Cover the dish(es) with tin foil.Move the baking dish(es) to a large roasting pan and fill the roasting pan with lukewarm water that reaches 3/4 of the way up the sides. I find this is easier to do if the roasting pan with the dishes is already in the oven first, then just add the water there otherwise too much sloshing happens.Bake for 1 - 2 hours until the internal temperature is 150 (F). Let the loaf cool on the counter for several hours and once it is room temperature move it to the refrigerator.  Chill overnight before serving.Loosen the loaf from the pan by running a butter knife around the edges and then invert it onto a platter. Turn it over so that the bay leaf is showing. If you are struggling with getting the loaf out you can carefully run hot water around the edge first for a minute to help loosen things up. Slice into 1/4 - 1/2 inch pieces for a single serving.


Prep time: 10 minsCook time: 2 hourTotal time: 2 hour 10 minsYield: 1 large dish or 3 mini dishes