How to cook
The liver is washed very well and boiled in boiling water.
The liver, bacon fat and pork leg are ground in a meat grinder twice to make the homemade pate finer.
The minced meat is mixed with the spices, milk and eggs.
Beat it very well and fill jars with the finished pork pate, which are boiled for an hour and a half.
Store the sterilized homemade pate in a cool place.