Pâté (Pate) Maison

Photography Credit: Elise Bauer

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.

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

Showing 4 of 11 Comments

  • Megan

    Can these pates be baked in a well-greased terrine instead of wrapped in bacon?

    Yes, though they benefit from the added fat. ~Elise

  • Tina

    I have often wondered if this would work for a non-baked pate (really hoping for comments);

    Liver, minced, cooked in skillet with butter,
    onion and seasonings
    A thick white sauce
    Aspic (gelative made from good stock)

    All mixed together and pressed into containers. If this works then it means that the seasonings can be adjusted as you go along, as nothing is left uncooked in there.

  • Sarah

    I want to make this, but I don’t have a meat grinder. Do you think I could process the meat in my food processor to make it smooth?

  • B.Swetnam

    This is not a baked pate’but it’s certainly very good and is spreadable. This is an old New York Times recipe before 1961.

    Quick Chicken Liver Pate
    1/2 pound chicken livers
    Chicken broth to cover
    2 hard cooked eggs
    1/2 cup chopped onion
    2 tablespoons chicken fat or butter
    Salt and freshly ground black pepper

    1. Simmer the livers in broth until done, eight to ten minutes. Drain. Grind them with the eggs, using the medium blade of a food chopper (I use the food processor), using a little of the liquid in which the livers were cooked, if needed.
    2. Brown the onion lightly in the fat and blend all the ingredients to make paste. Season with salt and pepper to taste. If desired, season further with a pinch of curry powder or a dash of cognac. Serve on buttered toast fingers or in lettuce cup. I use it for sandwiches also. Makes about 1 1/2 cups

    Your Pate’ Maison is wonderful, but I sometimes need a quick backup.

  • rhoni

    Today is Saturday. I made the recipe on Thursday. I put a paver wrapped in aluminum foil to weigh it down,and put that in another dish to catch overflow from the grease..there was a delicious wine colored gelatinous substance in the “overflow” today. (?) Anyway, thought you might like to know that I’d make this again and it was really tasty!

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