Pork Loaf With Mushrooms And Pistachios

This pork sausage cooked in a water bath has ingredients similar to country pate but is not spreadable. It's very good at room temperature with crusty bread or as a filling for sandwiches. The seasoned coarsely ground pork is mixed with dried mushrooms and pistachios with a layer of chicken livers and strips of ham in the middle of the loaf. Really yummy.

Pork Loaf With Mushrooms And Pistachios
1½ pounds ground lean pork
½ pound pork fat, cut into small cubes
½ tablespoon kosher salt 
1/8 teaspoon pink salt
1 teaspoon dried thyme
½ teaspoon ground cloves
½ teaspoon garlic powder

1 shallot, finely minced

½ cup white wine
¼ cup brandy
½ cup small pieces dried wild mushrooms, rinsed well
½ cup pistachios
chicken livers
strips of ham

• In a medium bowl, mix well all the ingredients except livers and ham. Fry a teaspoon of the pork mixture, taste, and adjust seasoning. Transfer the mixture into a covered container and leave overnight in the refrigerator. 
• The next day, line a loaf pan with plastic film with a 4-inch overhang on both long sides. Spoon half of the meat mixture, tamp down with a spoon. Arrange the strips of ham right down the middle, leaving space in between. Fill the spaces with chicken livers. Spoon and press the rest of the meat on top. Cover with the film overhang. Cover the top of the pan tightly with aluminum foil. 
• Place the loaf pan in a Dutch oven, fill with hot tap water up to half an inch below the pan. Turn heat to low, cover, and cook slowly for 2 hours. (You may also bake it in a bain marie in a 300°F oven for 2½ hours. Do not line loaf pan with plastic film.)
• Remove pan from water bath and let cool for 1 to 2 hours. Remove the pork sausage from pan, slice and enjoy with plenty of crusty bread.