Pâté de Campagne (Country Pate) – A Delicious French Classic

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork belly

Chicken thighs offer a leaner option while maintaining moisture.

pork liver

🥗Healthier: chicken liver

💰Cheaper: beef liver

Chicken liver is lower in fat and offers a milder flavor.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked ham

Turkey bacon reduces fat content while still adding smokiness.

brandy

🥗Healthier: apple juice

💰Cheaper: white wine

Apple juice adds sweetness without alcohol.

Cut the pork shoulder and pork liver into chunks that fit into the grinder.

Grind the meat and liver using a meat grinder.

In a spice grinder, combine mustard seeds, coriander seeds, peppercorns, allspice, clove, and grind them finely.

Chop the fresh thyme finely and mix it with the ground spices and salt.

Massage the spice mixture into the ground meat until evenly distributed.

Place the meat mixture in the freezer for 1-2 hours.

Prepare the binder by cutting the crust off the sourdough bread and cutting it into cubes.

Put the bread cubes into a food processor, add milk and egg, and blend until well combined.

Brush the terrine mold with a wet towel to make it easier to remove later.

Line the terrine mold with cling film, ensuring it covers the bottom and sides.

Line the mold with bacon, ensuring it covers the entire bottom and sides.

Grind the meat mixture using the coarsest plate to keep some texture.

Combine the binder with the ground meat mixture and add the dried cherries and cranberries.

Stir the mixture until it forms a homogeneous mass.

Fill the terrine mold tightly with the meat mixture, avoiding air pockets.

Cover the mixture with the bacon and then with cling film.

Cook the terrine in a sous-vide cooker at 75°C (167°F) for 2 hours.

Place chopsticks at the bottom of the sous-vide container to allow water circulation.

Ensure the water does not overflow into the terrine mold while cooking.

After cooking, weigh down the terrine with a plate and refrigerate for 24 hours.

Remove the terrine from the mold and cling film after chilling.

Slice the pâté de campagne and serve with mustard.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens