Three-pork pate recipe

Name: Three-pork pate recipe
Cuisine: European, Mediterranean, French
Ingredients: 10-12 rindless streaky bacon rashers (125-150g/4-5oz), stretched; 6 whole sage leaves and 1tbsp fresh chopped sage leaves; 1 thick slice of bread (about 50-60g/1¾-2oz); 250g (8oz) fresh pig's liver, membrane and tough ventricles removed; 250g (8oz) lean minced pork; 1 small onion, peeled and chopped; 1-2 cloves garlic, peeled and crushed; Good pinch of nutmeg; Salt and freshly ground black pepper; 4tbsp brandy or port