Poultry Liver Pate with Truffles

Poultry liver pâté with truffles is a French classic appetizer for New Year's Eve. It is easy to make but needs to rest for 1 day in the refrigerator so plan accordingly.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 181 Calories

Ingredients

• 1 large egg
• salt to taste
• ½ pound bulk pork sausage
• ½ pound chicken livers, rinsed and trimmed
• 4 large bay leaves
• 1 ⅓ cups cubed fully cooked ham
• 12 sprigs fresh thyme, leaves removed
• 1 (1.76 oz) jar black truffle slices
• 10 slices fatty bacon, or as needed

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (180 degrees C).

Step 2

Combine chicken livers and ham in a food processor and process until finely chopped. Add sausage, thyme, egg, and salt. Process for 10 seconds. Stir in truffles.

Step 3

Line a terrine mould with bacon, making sure you have some overhang so you can cover the pate with it. Spoon mixture into the mould and even it out with a spatula. Scatter bay leaves on top. Fold extra bacon on top of the mixture and cover mould with a lid or aluminum foil.

Step 4

Bake in the preheated oven until pate has set, about 1 hour. Allow to cool and refrigerate for at least 24 hours before slicing.