500 gram Pork, Ground
200 gram Veal, Ground
150 grams Chicken liver — chopped or minced
2 cloves Garlic — minced
½ Onions — finely chopped and sauteed in butter
1 ½ tsp Salt — or to taste
1 ½ tsp Pepper — or to taste
2 tbsp Cream, Heavy, Whipping — optional if you want it dairy free, replace with water
1 tbsp Cognac
1 tsp Sage
½ tsp Nutmeg
1 Orange Peel — minced from one orange
¼ lbs Bacon — chopped
¼ cup Cranberries, Dried — ideally splenda sweetened
¼ cup Pistachio Nuts — shelled
In a large bowl mix together all ingredients except for cranberries and pistachios.
Once ingredients are very well mixed, heat a frying pan to medium high. Take a small amount of the filling and cook a little hamburger shaped piece until well done. Taste for seasoning and adjust. When you are satisfied with the seasonings line a loaf pan with cling wrap and pack mixture in.
Heat oven to 350. Cook loaf pan in a bain marie til an interior temperature of 160F. This should take 45 minutes to an hour.
To make a bain marie place loaf pan in a large baking pan, fill with boiling water til it comes it about halfway up the sides of the baking pan.
Once cooked remove loaf pan and cool. Wrap in tin foil and place in fridge with a weight onto for 1 or 2 days.
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