• 0.3 kg of pork;
  • 0.2 kg pork liver;
  • 150 g goose (duck) liver;
  • 400 ml port wine;
  • 1 slice white bread;
  • 2 egg whites;
  • 4 tbsp sour cream;
  • ½ Tsp of ginger;
  • 2 tsp. of the salt;
  • 1 tsp of black pepper;
  • 1 tsp. dry thyme;
  • 50 g of prunes;
  • 25 grams of cranberries.


  1. Pork liver wash, removing the foils and the inclusion of arbitrarily chop and place them in a bowl.
  2. Grind the ginger with a fine grater and add to meat with the liver. There also pour the wine, add black pepper and dry thyme.
  3. With slices of bread cut off the crust, flesh finely chop with a knife and add to the meat mass. There to hammer proteins and to pour sour cream. This mass is thoroughly mixed, cover and place 12 hours in the refrigerator.
  4. After meat will insist it should be at least two times skip through Mincer with a fine mesh, and then divided into two equal parts.
  5. Prunes mince and combine with one part of minced meat. Cranberries are finely chop with a knife and stir into the second part of the stuffing.
  6. To take two identical rectangular shape and cover them with foil so that its edges hanging over the sides. Foil sprinkle with oil. In one form put stuffing with cranberries, and the second stuffing with prunes.
  7. Foil wrap. On top of the foil to pour the beans, which will serve as a cargo.
  8. Forms with meats placed on a baking sheet.
  9. In a baking tray 3 cm pour hot water.
  10. Send all 1 hour in oven preheated to 160 degrees. After an hour, remove foil, and meats to roast for another 20 minutes.
  11. Ready meat loaf remove from the oven, cool completely and place 12 hours in the refrigerator. After that time, serve with bread and optional cream.