Forézien Pâtés

• 1 pound (500 g) whole pork belly or 14 ounces (400

Chop the pork belly and chicken livers into approximately ¼-inch (7mm) pieces (see Workshop) and set aside.

Finely chop the onion and parsley leaves.

Place the sausage meat in a mixing bowl, add the salt and pepper, then mix by hand (see Workshop) or in a mixer on low speed.

Pour the egg and