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Pâté de Campagne
Francelunch

Pâté de Campagne

Total Time
135 min
Prep / Cook
45 / 90 min
Serves
12 people

Ingredients

  • 200 g Bacon rashers
  • 2 Eggs
  • 1 Salt and pepper to taste
  • 1 Onion
  • 3 cloves Garlic
  • 500 g Pork shoulder
  • 1 Bay leaf
  • 1 Fresh thyme
  • 250 g Pork liver
  • 60 ml Cognac
  • 1 Bacon strips for lining

Instructions

  1. 1

    Grind pork, liver and bacon coarsely.

  2. 2

    Sauté onion until soft. Cool.

  3. 3

    Mix ground meat with onion, garlic, eggs, cognac and seasonings.

  4. 4

    Line a terrine with bacon strips.

  5. 5

    Pack meat mixture into terrine. Top with bay leaf.

  6. 6

    Cover and bake in water bath at 160°C for 1.5 hours.

  7. 7

    Cool, then refrigerate overnight with weights on top.

  8. 8

    Serve sliced with cornichons and crusty bread.

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