Pâté (Pate) Maison
Easy to make liver pate recipe, made with chicken livers and pork sausage, wrapped in bacon, well seasoned with herbs and spices. Also known as “pâté (pate) campagne”.
- 1 lb chicken livers
- 1 lb lean pork
- 1 lb mild Italian sausage meat
- 1 Tbsp chopped chives or scallions
- 1 Tbsp chopped parsley
- 1 Tbsp fresh coarsely ground pepper
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1 teaspoon salt
- 2 Tbsp brandy
- 2 Tbsp dry sherry
- 10 slices bacon (uncooked)
1 Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well.
2 Line an 9x5x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350°F for 2 1/2 hours.
3 Remove from heat. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator. Slice and serve with bread or toast, lettuce and or tomatoes.