Its origin is Braunschweig, in the Brunswick province of Germany.
As with any pate, flavor improves with a day or two of aging, and
if you have a smoker, a light smoking.
You can stuff the pate into pork or beef casings, tie them with
string in 8 to 12" lengths, and adjust the stuffing in order to
leave a good 2" at the end of each length for expansion.
Simmer the links about 45 minutes in a pot of water, then dip them
in cold water to keep the fat from settling along the bottom. If
you have no casings, bake the pork pate in a loaf pan, as you would
a French pate. You can either serve it in slices or use it as a
creamy spread.
If you use a processor for grinding, cut the pork, pork fat, and
liver into cubes and freeze for an hour or two, so that they will
process without mushing.
Saute the onion in a little pork fat or butter until it is soft.
Sprinkle with the spices to warm them, then add the mixture to the
pork and process until you have a smooth puree.
Pack the puree into an earthenware baking dish or two (9x5") loaf
pans and cover tightly with foil. Put the dish in a pan with 1 to
2" of boiling water and bake at 300 F/150 C until meat is cooked
but not browned (meat thermometer should read 160 to 165 F), about
2 hours.
Remove baking dish from the pan of water and let pate cool in the
dish.
