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