Country Style Paté
Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
Finely mince the liver and 100g (4oz) of the bacon. Place the mixture in a large bowl with the sausagemeat, breadcrumbs, all the seasonings (except Bay Leaves), sherry and egg. Mix them well together until they are thoroughly combined.
Grease a 12.5 x 23cm (5 x 9’’) loaf tin. Arrange the Bay Leaves on the bottom. Line the bottom and sides with the remaining bacon rashers. Spoon in the liver mixture and fold the edges of the bacon over the top. Cover with foil. Stand the tin in a baking tray containing about 5cm (2’’) of water. Cook in the oven for 1½ hours. Leave to stand for 10 minutes. Turn out the pate on to a cooling rack with a tray placed underneath to catch the fat. Cover and leave until cold.
Leave the Bay Leaves on top of the paté as a garnish, or discard them and decorate it as desired. The paté may be stored in the freezer for 1 month. Thaw it in the refrigerator for 6 hours.