Pâté De Campagne Recipe

Name: Les Faux Bourgeois PÂTÉ DE CAMPAGNE Recipe
Cook time: 3 h
Total time: 3 h
Yield: 8 servings
Cuisine: French
Ingredients: 500 g Pork shoulder, cubed; 250 g Pork fatback, cubed; 1 pcs Onion, finely chopped; 3 cloves Garlic, minced; 2 tbs Fresh thyme, chopped; 2 tbs Fresh parsley, chopped; 60 ml Cognac or brandy; 1 tsp Salt; 1 tsp Black pepper, ground; 1 tsp Nutmeg, grated; 200 g Pork liver, cleaned and chopped; 100 ml Heavy cream; 2 pcs Bay leaves

Inspired by Les Faux Bourgeois

Time3h

Serves8

Country-style pork paté, great for sharing.

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Frequently paired with

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Les Trois Croix Bordeaux France

full-bodied · rich · tannic

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Ingredients

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Pâté Ingredients

1 1/8 lb (500 g) Pork shoulder, cubed

8.82 oz (250 g) Pork fatback, cubed

1 pcs Onion, finely chopped

3 cloves Garlic, minced

2 tbs Fresh thyme, chopped

2 tbs Fresh parsley, chopped

1/4 cup (60 ml) Cognac or brandy

1 tsp Celtic sea salt

1 tsp Black pepper, ground

1 tsp Nutmeg, grated

7.05 oz (200 g) Pork liver, cleaned and chopped

0.42 cup (100 ml) Heavy cream

2 pcs Bay leaves

Method

Preparation Steps

Prepare the Meat Mixture

In a large bowl, combine the cubed pork shoulder, pork fatback, chopped onion, minced garlic, thyme, parsley, cognac, salt, pepper, and nutmeg. Mix well to combine.

Add the Liver

Fold in the chopped pork liver into the meat mixture until everything is evenly incorporated.

Blend the Mixture

Pass the mixture through a meat grinder or food processor until smooth but still slightly coarse. Add the heavy cream and blend until creamy.

Prepare the Baking Dish

Preheat the oven to 160°C (320°F). Line a loaf pan with parchment paper, allowing some overhang for easy removal.

Fill the Loaf Pan

Transfer the pâté mixture into the prepared loaf pan, pressing down firmly to eliminate air pockets. Place the bay leaves on top.

Bake

Cover the loaf pan with aluminum foil and place it in a larger baking dish filled with water (water bath). Bake in the preheated oven for about 1.5 hours, or until the internal temperature reaches 70°C (160°F).

Cool and Serve

Once baked, remove from the oven and let cool at room temperature. Refrigerate for at least 4 hours or overnight. Serve chilled with crusty bread and pickles.