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”.

Pâté (Pate) Maison Recipe

  • Yield: Makes one large loaf.


  • 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.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to the source recipe here on Simply Recipes. Thank you!

This recipe is a variation on one found in a lovely way out-of-print cookbook from the Concord Museum - An Olde Concord Christmas.

Never miss a recipe!

Subscribe to Simply Recipes free via email:

Showing 4 of 12 Comments

  • beverly

    Jacques Pepin has a wonderful pate made with (among other stuff) chicken liver. Try it !!

  • Tom

    We tried the recipe — it is quite good. We made some minor substitutions — all brandy instead of brandy and sherry, and less spicy sausage. The texture was a little dry, and the next time we’ll try it at maybe 2 hours rather than 2.5 hours — or perhaps at a somewhat lower temperature. Or maybe increase the proportion of chicken livers. Another thing we tried that worked: when we were in France recently, they made pate with carrots embedded in the loaf, to make a decorative design when cut. I put two full length partially cooked carrots in the loaf – whole – so that when the loaf is cut, two orange circles result. That works fine. It seems that in France, they use other design ideas. Also, I wonder how they make the jelly that often surrounds pate. Surely that involves gelatin. But it is a great recipe, and we’ll do it again.

  • elise

    Beverly, thanks for the heads up on Jacques Pepin, I’ll look into it.

    Tom, the water bath helps keep the pate more moist, maybe more water is needed? The addition of carrots is an excellent idea. I’ll have to try that the next time. I too am wondering how they get the gelatin in there. Am on the lookout for a straightforward recipe that would include gelatin. Let me know if you find one!

  • Sandra

    Is this a creamier pate that is spreadable or harder and crumbly?

View More Comments / Leave a Comment