Million-Dollar Country Pâté: A Simple Recipe That Looks (and Tastes!) Like a Million Bucks

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Start by preparing the spices and salts, including sodium nitrate for curing.

Cube the pork shoulder, pork liver, and bacon into small chunks.

Toss the cubed meats with the spices and salt, then place them in the freezer to firm up.

Prepare the pinade by removing the crust from the bread and blending it with milk and 2 eggs until smooth.

Line a classic tin mold with plastic wrap to prevent sticking after cooking.

Wet the plastic wrap with ice water to help it fit into the mold, then line the inside with thinly sliced bacon.

Grind the firmed meat mixture using a meat grinder.

Combine the ground meat with the pinade, dried cherries, and thyme, mixing well.

Fill the lined mold with the meat mixture, folding the bacon over the top before sealing with plastic wrap.

Set up the sous-vide cooker (Juul) in hot water and set it to 167°F (75°C).

Cook the pâté in the sous-vide for the required time until fully cooked.

After cooking, chill the pâté in the fridge overnight for best texture.

Optionally, press the pâté for a denser texture before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens