Chicken Liver Terrine

• 1 1/8 pounds chicken livers
• 7 ounces pork belly fresh
• 7 ounces sausage meat
• 4 bay leaves
• 4 sprigs thyme
• 1 egg
• 1 1/8 cups bread crusts removed
• cognac 5 cl.
• 5 port cl red
• 1 1/8 tablespoons minced garlic
• 1 teaspoon thyme flowers
• 1 pinch nutmeg
• 9/16 tablespoon salt
• pepper

1. Cut the pork belly into small cubes. Place in a large bowl, and add the breadcrumbs the egg, and all the marinade ingredients and mix.
2. Mix well, cover and marinate overnight in the fridge.
3. The next day, turn on the oven to 420 F.
4. Quickly chop the meat mixture so that the pieces aren't too big.
5. Put a teaspoon of raw terrine in a small bowl and cook for 20 seconds in the microwave to make sure the bowl is well seasoned.

chicken livers, pork belly, sausage meat, bay leaves, thyme, egg, bread crusts, cognac, port, garlic, thyme flowers, nutmeg, salt, pepper

Taken from www.yummly.com/recipe/Chicken-Liver-Terrine-2044079 (may not work)