Pork Terrine with Chicken Liver

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120 min



8 persons




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Pork terrine with chicken liver tastes and looks great! Even a newbie can cook it – so simple and easy-to-use it is! It is also exquisite and delicious! Cook it right now and make sure yourself!


  • bacon : 18 piece (thin slices)
  • garlic : 3 clove
  • butter : 25 g
  • pork : 800 g
  • pistachio : 50 g (peeled)
  • salt : 1 Tbsp
  • black pepper : 0.25 tsp
  • thyme : 3 Tbsp (fresh leaves)
  • cranberry : 25 g (dried)
  • brandy : 3 Tbsp
  • egg : 1 piece (large and whipped)
  • chicken liver : 200 g

Metric Conversion

Stages of cooking

  1. Prepare the ingredients first to have them at hand while cooking


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  2. Pre-heat the oven to 180 C (356 F), lay the baking form for the terrine with 12 slices of bacon and leave the edges to hang down a bit.


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  3. Cook the minced meat out of pork


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  4. Chop the garlic and fry it on oil for about 40 seconds. Then let the garlic cool down a bit and mix with other ingredients, except for the liver.

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  5.  Add salt and black pepper.

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  6. Put half of the minced meat above the bacon slices and even it with a spoon. Then put the washed chicken liver pieces above and cover the layer with the rest of the minced meat.


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  7. Cover the terrine with the rest of the bacon slices and wrap them as it is shown on the photo.


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  8. Bake for 75 minutes, then drain the sauce, cover the baking form with foil, press with something to be able to cut the terrine easier. Remove the terrine to the fridge until it cools down. Cut into pieces and serve with crusty toasts, pickled cucumbers, mushrooms or your favorite sauce. Bon appétit!

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