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Cajun Liver Pâté

Yield 3 pints


  • 1 pound ground pork liver
  • 3/4 pound ground pork
  • 1/2 pound ground pork fat
  • 2 small cloves garlic, minced
  • 2 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 3/4 teaspoon red pepper

How to Make It

  1. Combine all ingredients in a large mixing bowl; mix well. Place in a large Dutch oven with water to cover.

  2. Cook, uncovered, over medium heat, stirring often, 1 1/2 hours or until fat rises to top.

  3. Pour mixture into jars; cover with metal lids, and screw bands tight. Refrigerate 24 hours. (Fat will rise to top of jars to help seal pâté.)

  4. Let pâté come to room temperature. Remove band and lid from jar. Stir pâté well to distribute fat throughout mixture. Spread on crackers or French bread.

Oxmoor House Homestyle Recipes