At a glance
You're grinding and seasoning liver, fatback, and pork shoulder, then baking the mixture in a water bath for about two hours. The trickiest part is getting the timing right—wider dishes bake faster—and you'll want to let it cool overnight so the flavors really come together before serving.
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Grind the meat and season it
Mince the liver (any poultry liver works), fatback and pork shoulder in a meat grinder. Season the mixture with salt, pepper and fresh thyme. Feel free to add a shot of brandy — it can only do the pâté good. I used a French pâté spice blend I brought back from France.
For this step
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Transfer to a baking dish
You can line your baking dish with slices of streaky bacon, though this isn't essential. Transfer the meat mixture into the dish, pressing it down firmly and smoothing the top.
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Cover the dish
Cover with a lid. If your dish doesn't have one, you can cover the surface with foil instead — or leave it uncovered, as I do, which gives the top of the pâté a nicer, more roasted finish.
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