Well, none of my grocery stores had chicken livers about 10 days ago (!) so I had to wait until the ones they ordered came in. I considered making these caillettes without liver, but the only ground pork I had was extra lean. I knew the dish would benefit from the richness provided by the liver.
I waited a day until my husband came home from a business trip so we could eat them together. A day late, to be sure, but oh well! These were delicious. Due to Mardi’s and Karen’s feedback, I did not brown the pork before baking it. Into the food processor went the cooked liver and onions, raw pork, thyme, garlic, egg, and parsley (among other things). I did process it a bit much, but I didn’t mind it at all. Served with some roasted cabbage and sweet potatoes I had on hand.
I will say this is a VERY rich meat dish. For many reasons I won’t go into here, we’ve severely limited the amount of meat and animal products we eat these days. I’ve already marveled at how different my experience eating it is now, and how I’m satisfied with, say, 1 piece of salty/fatty prosciutto nibbling on an appetizer platter at a friend’s house because of how filling and wonderfully rich it all tastes. Well, for the caillettes…between the bacon, the pork, and the liver, whoooo-eeeee!