Puree the liver in a food processor or grind it in a meat grinder; place the liver in the bowl of a large electric mixer. (If you don't have an electric mixer, you can mix by hand.) Add the sausage, egg, nutmeg, salt, pepper, cornmeal, onion, garlic and Armagnac. Beat until well blended. (use a splatter screen if you have one.)
Coat each of the loaf pans generously with some softened butter. Divide the pâté evenly among the pans. Cover each loaf with a sheet of buttered wax paper, and cover with foil. Bake 1 1/2 hours, or until a meat thermometer reads 162 degrees. Remove the pâté from the oven, spread with half the lard or melted butter, and cool for 1 hour. Spread with the remaining lard and refrigerate. Allow to sit for 1 full day in the refrigerator before serving.
To serve, set the loaf pan in a bowl of hot water for a minute to loosen the pâté. Unmold onto a platter ,and garnish with fresh herbs. Serve with bread or crackers.
Notes
From The Grassfed Gourmet by Shannon Hayes; used by permission.