Pate Supreme

Materials Metric US
pork liver 250 g 0.55 lb
pork grade II, some fat (pork butt) 400 g 0.88 lb
pork trimmings, fat and connective tissue permitted 50 g 2 oz
fat trimmings 300 g 0.66 lb
Ingredients for 1 kg (2.2 lb) of materials
salt 14 g 2.5 tsp
pepper 1.5 g 0.75 tsp
allspice 0.3 g 1/4 tsp
nutmeg 0.5 g 1/4 tsp
bay leaf, finely crushed one leaf one leaf
cloves 0.2 g 1/10 tsp
onion 10 g 1/4 small onion


  1. Wash the liver, cut it across and then scald it in hot water (167° F, 75° C) until no more blood is released.
  2. Dice onion, take 10 g of fat trimmings and fry onion until golden.
  3. Precook all meats and fat trimmings (except liver) in a skillet, stirring often, until meat looses its raw meat color.
  4. Grind liver, meat and fat trimmings through 1/8" (3 mm) plate or smaller. Add all spices and either grind again or process in food processor, until one smooth paste is obtained.
  5. Pack into glass jars leaving 1 inch headspace.
  6. Place jars into warm water and heat up to about 100° F, 38° C.
  7. Seal jars, and process at once at 250° F, 121° C:
    1/2 Pint - 50 min
    Pint - 60 min

Metal Cans

Continue after step 4:

  • 5. Fill the cans leaving 1/4 inch headspace.
  • 6. Exhaust cans to 170° F, 77° C meat temperature.
  • 7. Seal and process at once at 250° F, 121° C:
  • 307x200.25 - 50 min
  • 307x409 - 80 min

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