Pâté de Campagne (French Country-Style Paté)
A traditional French terrine, Pâté de Campagne is a rustic and flavorful mixture of meats and herbs, perfect for a charcuterie board or as an appetizer.
Ingredients
- 500 g pork shoulder coarsely ground
- 200 g pork liver finely chopped or ground
- 100 g bacon diced
- 1 onion finely chopped
- 2 garlic cloves minced
- 2 tbsp fresh parsley chopped
- 1 tbsp fresh thyme
- 1 tsp ground allspice
- 1/4 cup brandy or cognac
- 2 eggs beaten
- 1/2 cup breadcrumbs
- Salt and black pepper to taste
Instructions
- Preheat your oven to 180°C (350°F).
- In a large mixing bowl, combine pork shoulder, pork liver, bacon, onion, garlic, parsley, thyme, allspice, brandy, eggs, breadcrumbs, salt, and pepper. Mix thoroughly.
- Line a loaf pan with parchment paper or bacon slices. Pack the meat mixture into the pan, pressing firmly. Cover tightly with foil.
- Place the loaf pan in a larger baking dish. Fill the dish with hot water to create a water bath.
- Bake for 1.5 hours or until the pâté reaches an internal temperature of 70°C (160°F).
- Let the pâté cool completely, then refrigerate overnight for best flavor. Serve with sliced baguette, mustard, and cornichons.
NUTRITION FACTS (Per Serving)
Calories: 300 kcal
Carbohydrates: 6 g
Fat: 25 g
Protein: 15 g