Turn the pork through a meat grinder with a large grate. Finely chop the chicken liver.
Peel and finely chop the onion and garlic. Melt the butter in a pan and sauté the onion and garlic until soft. Transfer to a large bowl. Add minced meat and liver, thyme leaves and nutmeg. Season with salt and black pepper and stir.
Cut dried fruits, coarsely chop hazelnuts. Add nuts and dried fruits to the minced meat along with brandy, mix.
Grease a 1.5 liter baking dish (preferably ceramic or glass) with oil and lay out the minced meat. Cover with foil and place in a deep baking dish. Pour enough water into the pan so that it reaches the middle of the form with the pâté. Put in preheated to 180 ° C and bake for 1.5 hours.
Cool the terrine to room temperature in the pan. Then place a plate or saucer on the surface (depending on the shape) and place the load. Leave overnight.