Shinsato Pork Liverwurst
  1. Preheat oven to 300 degrees. Start with fresh, clean pork liver.
  2. Cut into pieces and cover with cream or milk. Place in fridge
  3. Dice shallots and mince garlic. Melt unsalted butter on medium heat and sauté until translucent
  4. Cut and add bacon. Cook until fat is rendered but not browned. Season with thyme and nutmeg
  5. Finish with brandy. Taste and adjust if needed. The bacon had enough salt and didn’t require anything extra
  6. Drain the milk and pat liver dry. Add to bacon mixture in a food processor or blender. Blend until fairly smooth
  7. Line a small loaf pan with parchment paper and place in a water bath.
  8. Poach in the oven for 45 min. When done, the outside is browned and still pink on the inside.
  9. Let set overnight in the fridge. Spread on toasted baguette and enjoy!