Pork Pâté de Campagne: Step-by-Step Guide to French Country Pâté

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.

Grind 3 pounds of pork belly scraps and 1 pound of pork liver using a meat grinder on the larger dye.

Cut the meat into strips for easier grinding.

Switch to a finer grind and add 200 milliliters of heavy cream, 100 grams of breadcrumbs, 3 eggs, garlic confit, 100 grams of finely diced onion, salt, black pepper, nutmeg, and all spice to the ground meat.

Mix the ingredients roughly before grinding them again to combine into a pâté mixture.

Transfer the mixture to a stand mixer with a paddle attachment and mix on low speed until it becomes sticky and gluey.

Prepare two pâté pans by brushing the insides with canola oil and lining them with plastic wrap to prevent sticking.

Fill the pans with the pâté mixture, ensuring to eliminate air bubbles and evenly distribute the mixture between the two pans.

Cover the top of the pâté with the plastic wrap, folding it over like an envelope, and trim any excess wrap.

Refrigerate the filled pans overnight to allow the flavors to meld before cooking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens