Country Pâté (or Pâté de Campagne) is a traditional French dish made from a coarse mixture of ground meats, spices, and aromatics, baked in a terrine mold. Unlike smoother liver pâtés, this version has a hearty texture and a rustic charm. It’s perfect as a starter or for a leisurely picnic spread.
Ingredients:
- 500g (1 lb) pork shoulder, coarsely ground
- 250g (1/2 lb) pork liver, finely chopped or ground
- 250g (1/2 lb) fatty bacon, diced
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1/4 cup cognac or brandy
- 2 tablespoons heavy cream
- 2 eggs, beaten
- 1/2 teaspoon ground allspice
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and black pepper, to taste
- Optional: 1/4 cup pistachios or dried fruit (for added texture and flavor)
- Thinly sliced bacon or pancetta (for lining the terrine)
Directions:
- Prepare the Meat Mixture:
- In a large mixing bowl, combine the ground pork shoulder, pork liver, and diced bacon.
- Add the chopped onion, minced garlic, cognac, cream, beaten eggs, allspice, and thyme. Season generously with salt and black pepper.
- Mix until well incorporated. For a more cohesive texture, you can pulse the mixture briefly in a food processor (optional).
- Assemble the Terrine:
- Preheat your oven to 160°C (325°F).
- Line a terrine mold or loaf pan with thinly sliced bacon or pancetta, allowing the slices to hang over the edges.
- Fill the mold with the meat mixture, pressing it down firmly to eliminate air pockets.
- Fold the overhanging bacon slices over the top. Place a bay leaf on top for added aroma.
- Cook the Pâté:
- Cover the terrine with a lid or foil. Place the mold in a roasting pan and pour hot water into the pan until it reaches halfway up the sides of the mold (a water bath ensures even cooking).
- Bake in the preheated oven for 1.5 to 2 hours, or until the internal temperature reaches 71°C (160°F).
- Cool and Serve:
- Remove the terrine from the water bath and let it cool to room temperature. Place a heavy weight on top (e.g., a brick wrapped in foil) to compress the pâté as it cools.
- Refrigerate for at least 24 hours before slicing. This allows the flavors to meld and the pâté to firm up.
- Slice and serve with crusty bread, cornichons (tiny pickles), and mustard.
Would you like tips on pairing it with wines or setting up a French-themed picnic? 🍷🥖
