paté en croute au boudin noir

blood sausage

🥗Healthier: chicken sausage

💰Cheaper: pork sausage

Chicken sausage reduces fat content while maintaining flavor.

pork shoulder

🥗Healthier: turkey thigh

💰Cheaper: pork butt

Turkey thigh is leaner, while pork butt is often less expensive.

gelatin

🥗Healthier: agar-agar

💰Cheaper: none

Agar-agar is a plant-based alternative to gelatin.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds flavor without alcohol.

Prepare the dough by mixing 500 g of flour, 250 g of softened butter, 5 g of salt, 2 eggs, and 75 g of water until smooth.

For the blood sausage filling, combine 6 dl of water with 120 g of blood powder, 45 g of cooked shallots, 50 g of pistachios, 35 g of sunflower seeds, and 60 g of pork fat cubes.

For the meat filling, mix 1100 g of pork, 45 g of shallots, 150 g of pheasant, 150 g of capon, 2 shallots, 1 egg, 3 g of pepper per kg, 14 g of salt per kg, and 20 cl of cream.

Assemble the pâté en croûte by layering the dough and fillings appropriately before baking.

Cooking Techniques

Spice Level:

Dietary

Allergens