1. Lay the bacon rashers flat on a cutting board & stretch w/the back of a knife. Use half of the bacon to line a 1 lb microwave safe loaf pan or terrine. 2. Combine the chicken livers, grd pork & sausage meat in a bowl. Cover & cook on HIGH for 6 minutes or till the meats are fully cooked, stirring twice during cooking. 3. Transfer mixture to a blender or food proc. Add the next 5 ingredients (garlic thru salt & pepper) & mix till smooth. 4. Spoon the mixture into your prepared pan or terrine & cover w/the remaining bacon. Place 3 bay leaves on top, cover w/greaseproof paper & cook on HIGH for 4 minutes. Allow pate to cool. Cover w/foil, weight down & chill overnight. 5. TO SERVE: Remove bay leaves, turn out onto a serving plate & slice. Serve w/French bread & a green salad. 6. NOTE: While the recipe doesn’t say to do this & I haven't made this dish, I will drain the cooked meat mixture of the rendered fat as the bacon will add flavor & moistness in the final cooking stage. ---------------------------------------------------------------------------
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