DIY Country Pâté: Easy Charcuterie Recipe for Making Delicious Homemade Pâté

pork fat

🥗Healthier: olive oil

💰Cheaper: beef fat

Olive oil reduces saturated fat content.

chicken liver

🥗Healthier: tofu

💰Cheaper: pork liver

Tofu is a plant-based alternative.

brandy

🥗Healthier: apple cider vinegar

💰Cheaper: white wine

Apple cider vinegar adds acidity without alcohol.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Prepare 750 grams of tenderloin of pork and 375 grams of pork fatback.

Add 250 grams of pork liver to the mixture.

Cook 100 grams of shallots with 150 ml of white wine until softened.

Add the cooked shallots to the meat mixture along with 2 grams of chopped thyme, 1 gram of cure salt, 5 grams of black pepper, and 20 grams of sea salt.

Pour in 60 ml of cognac and mix everything together to coat the meat.

Cover the mixture with plastic wrap and refrigerate overnight to marinate.

The next day, prepare the panade by mixing cream with bread (not specified in quantity).

Beat the eggs in a separate bowl and add them to the meat mixture along with dry figs (quantity not specified).

Mix thoroughly to ensure even distribution of ingredients and check seasoning by cooking a small sample.

Scoop the mixture into a pastry bag or use a spoon to fill the container, ensuring no air pockets remain.

Place bay leaves and thyme in the bottom of the container before filling it with the meat mixture.

Tap the container to remove any air and ensure it's packed tightly, leaving half an inch to one inch from the top.

Cover the container tightly with a lid.

Cook the pâté in a water bath for 90 minutes at an internal temperature of 155°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens