What To Do With Pork: RecipesJanuary 5, 2007
Since my web stats indicate that many visitors are coming here because of a search on the term “pork sword”, it occurs to me that a recipe is in order! I often make this wonderful spreadable pâté for parties. It goes very well with champagne. We had it for a recent holiday party and I’ll make it again in May for our traditional May Day party with strawberries and champagne.
I found it in a cookbook published by the Worcester (Mass.) Art Museum in the 1980s. I’m a collector of cookbooks, even the cheesy fundraising ones with the plastic bindings. Most of those are interesting only from a cultural perspective (e.g., how many cans each recipe requires – I once found a casserole recipe that called for no fewer than 12 cans of stuff like water chestnuts, green beans, etc.) but this particular one was full of genuinely good recipes. This is my adaptation of the one I found in the Art Museum cookbook:
1 pound pork sausage meat
1 pound chicken livers
2 cloves garlic, mashed and minced
1 large onion, minced
1 tsp dried tarragon or 1 1/2 Tablespoons fresh tarragon, minced
1 1/2 Tablespoons fresh parsley, minced
1/2 cup port wine
1/2 pound mushrooms, chopped
3 Tablespoons butter
1/2 cup heavy cream
salt and pepper to taste
Preheat oven to 325 degrees.
In a frying pan, slowly brown sausage meat, breaking it up with a spatula. When cooked, drain the meat on paper towels.
Pour off all but a few tablespoons of the sausage fat from the pan. In the remaining fat, saute the onion and garlic. Remove to small dish. Sauté the chicken livers in remaining fat. When cooked through, add tarragon, parsley, and port wine. Allow to cool.
Put sausage meat and chicken liver mixture in a food processor and process until smooth. Pour into a large bowl.
Saute mushrooms in butter. When thoroughly cooked, add cream and cook for a minute. Add to bowl and mix with the sausage/liver. Add salt and pepper to taste. Pour into a 2-pound loaf pan or casserole dish of equivalent size.
Cover pan or casserole with aluminum foil and place in a larger, deep pan (e.g., a lasagna pan). Fill larger pan with about 2 inches of water, being careful not to slop water over the edge of the smaller pan. (This is most easily done when pan is on the oven shelf.)
Bake at 325 degrees for 1 hour covered, then remove foil and bake for another half-hour uncovered.
Refrigerate a day or two so that pâté will solidify and reach its full flavor. Serve with thin slices of French bread, melba rounds or crackers (sesame crackers are superb with it).
Enjoy! And do share your favorite recipes – for pork, for appetizers, or anything else – in the comments section. This will be a regular feature on Feminist Supervixens.