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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Servings: 12
1 pound chicken livers
1 pound lean pork
1 pound mild Italian sausage meat
1 tablespoon chopped chives or scallions
1 tablespoon chopped parsley
1 tablespoon fresh coarsely ground pepper
½ teaspoon ground ginger
½ teaspoon cinnamon
1 teaspoon salt
2 tablespoons brandy
2 tablespoons dry sherry
10 slices uncooked bacon
Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well. Line an 8x6x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350°F for 2½ hours. Remove from heat. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator. Slice and serve with bread or toast, lettuce and or tomatoes.