Pork liver terrine

Pork liver terrine
  • 60 Dekagram (dkg) minced pork (fat content 30%)
  • 40 Dekagram (dkg) pork liver
  • 1 Table spoon (tbsp) salt
  • 1 Table spoon (tbsp) marjoram
  • 1 Tea spoon (tsp) white pepper, grounded
  • 1 Tea spoon (tsp) sweet paprika powder
  • 2 Piece onion
  • 2 Decilitre (dl) red wine
  • 1 Table spoon (tbsp) oil

season: Whenever

occasion: 4Family

origin: Innovation



This is a rustic pork liver terrine with a mixture of minced and diced meat. For a more composed mosaic effect, you could cut the pork into strips and run them along the length of the terrine, so that you get a patterned result when you slice it, or you could arrange your ingredients in separate layers.
Clean the pork liver and cook for 15 minutes on reduced heat in boiling water, drain and cool than cut into small cubes. Finely chop the onion and sauté on a tablespoon oil. Transfer minced pork, onion, paprika, pepper, salt and marjoram, mix well to combine. Once the terrine base is well kneaded add the chopped pre-cooked pork liver and mix well. Take a ceramic terrine mould and press meat mixture into prepared mould. Cover with baking paper and seal with terrine lid or foil tied securely with kitchen string. Place in a roasting pan and pour in enough hot water to come halfway up sides of mould. Bake on 150 C degree until an inserted metal skewer feels hot to touch (2 hours) or a meat thermometer reads 70C. Cool in pan, then refrigerate, weighted with food cans, until chilled and firm (3-4 hours). Just before serving, dip mould briefly in hot water, then turn out onto a board, slice thickly and serve with pickles.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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