Making pate today

Not sure if that's the exact word, but it's a finely me minced liver and some fat meat and bone broth and some spices.

First we boil in pressure cooker bones with some meat on them until it all falls apart. Traditionally the head of the pig is used but this year we'll skip having a whole pig.

After the boil we cool the pot and remove the fat layer at the top, otherwise the pate becomes too fat. We separate the meat also and use it in the mix.

In the meantime we bake in the oven a pan with liver, onions, garlic, mushrooms, black pepper and several dry spices, along with some of the bone broth.

When the liver is nearly done, we mince the whole thing with the broth and the meat. We fill in glass jars and boil those for an hour and then we can store them for at least 9 months in the pantry.

I don't have a photo of the finished product as the kids insisted on helping fill the jars and the kitchen became a delicious mess... 😂

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