Herbed Pork Pate

1. 1

   Cut pork and bacon into 1/2-inch pieces.

2. 2

   In large saucepan combine pork, bacon, water, thyme, rosemary, bay leaf, and pepper.

3. 3

   Bring to a boil; reduce heat and simmer, uncovered, for 1 to 1-1/2 hours or till only about 1/4 cup liquid remains, stirring occasionally.

4. 4

   Remove and discard bay leaf; let meat mixture cool 20 minutes.

5. 5

   Transfer to food processor bowl or meat grinder; add cognac.

6. 6

   Process till mixture is consistency of coarse cornmeal, scraping sides of bowl occasionally.

7. 7

   Pack mixture into a small crock.

8. 8

   Cover and chill in the refrigerator 12 to 24 hours.

9. 9

   Serve with melba rounds or assorted crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.