Country Pâté
A classic country pâté that you will make over and over again.
Servings 12 people
Ingredients
- 2 lbs ground pork
- 2 tablespoon of coarse kosher salt
- 2 tablespoon chopped fresh thyme
- 2 teaspoon dried sage
- 1 teaspoon black pepper
- 1 teaspoon pâté spice
- 2-3 cloves minced garlic
- ½ medium white onion minced or puréed
- 4 oz pork or chicken liver
- 2 eggs
- 2 tablespoon all-purpose flour gluten-free for me
- 2 tablespoon brandy or port
- ½ cup whipping cream
Instructions
- Combine the first 6 ingredients in a medium mixing bowl.
- Using a food processor pulse the liver, onion, and garlic until puréed then add to the pork mixture.
- In a separate bowl combine the eggs, flour, milk, and brandy and mix well.
- Pour the milk and egg mixture over the meat and mix.
- Using either a mixer or a wooden spoon beat the meat mixture for 2-3 minutes or until it develops a tacky appearance.
- Line a loaf pan with plastic wrap and put the meat mixture in it making sure to press it down to fill any voids.
- Cover the loaf pan with plastic wrap and foil.
- Firmly tap the loaf pan on the counter a few times to settle the meat mixture.
- Put a damp towel in the bottom of a high-sided roasting pan and put the loaf pan in on top of it.
- Fill the roasting pan with enough hot water to come halfway up the side of the loaf pan.
- Bake the pâté on 300°f for between 1 ½ - 2 hours or until a thermometer inserted into the center reaches a temperature of 160°F.
- Remove the loaf pan from the water bath while keeping it covered.
- Place the loaf pan on a cooling rack and cool for 1 hour before putting in the fridge.
- While the pâté is cooling in the loaf pan weight it by placing another loaf pan on top and filling it with cans of soup or vegetables. Leave this weight on overnight.
- Let the pâté rest in the fridge for 2-3 days before serving.
- Remove the pâté from the loaf pan, rub off any exterior fat or gelatin and slice.
- Serve with crackers, mustard, and pickles.