Country Pâté

In a dry skillet over medium-low heat, toast the peppercorns for a minute or so, shaking the skillet occasionally. Transfer to a spice or coffee grinder.
Add the remaining ingredients and pulverize into a powder. (You’ll have more than you need for the recipe. Store the rest in an airtight container in a cool, dry place.)

Preheat the oven to 300°F (150°C). Add enough water to a large roasting pan to measure a couple inches deep and slide it in the oven.
Place the livers in the freezer to chill. Meanwhile, fill a large bowl with ice and place the bowl of a stand mixer in the ice. Grind the pork through a 3/8-inch (9-mm) die into the stand mixer bowl.
Remove the livers from the freezer. In another large bowl, combine the livers, 1/3 of the ground pork, the onion, garlic, parsley, salt, pepper, and 1/2 teaspoon spice mix.
Grind the liver mixture through a 1/8-inch (3-mm) die into the bowl with the remaining ground pork. Refrigerate or freeze the mixture until it's thoroughly chilled, about 20 minutes.

In a small bowl, combine the flour, eggs, cream, and brandy and stir to blend. Stir this into the seasoned ground pork. Stir in any optional ingredients, if desired.
Fit the bowl of seasoned ground pork into the standing mixer and, using the paddle attachment, mix on medium-high until everything is uniformly mixed and sticky, about 1 minute.
Scoop a small spoonful of the pork mixture into a small skillet over medium heat. Cook for a few minutes, turning once, until it’s cooked through and then cool slightly.
☞ TESTER TIP: Taste and adjust the seasoning if necessary, remembering that the flavors of the finished pate will be slightly less pronounced when chilled.

Line a 1 1/2-quart (1.5-liter) terrine mold or a loaf pan with plastic wrap. If using the bacon to impart a slight smokiness to the pâté, place the slices side by side on the plastic with the ends of the bacon strips hanging over the edges of the mold or pan. Fill the mold or pan with the pâté. If using bacon, fold the ends of the bacon slices over the pâté so they meet on top. Fold the plastic wrap over the pâté.
Cover the mold or pan with a lid or aluminum foil, place it in the water bath, and cook until the mixture reaches an internal temperature of 145°F (63°C), about 65 minutes. Remove the mold or pan from the water bath.
When the mold or pan is cool enough to handle, weight the pâté by covering the top with a piece of cardboard cut to be just smaller than the pan. Place cans of tomatoes or other reasonably heavy objects evenly across the top.
Refrigerate the pâté until thoroughly chilled. Remove the weights and cardboard and unmold the pâté onto a platter or cutting board. You can remove and discard the bacon, if desired, prior to serving. Slice and serve the pâté. (Cover and refrigerate any leftovers for up to a week.)