Pâté (Pate) Maison

Easy to make liver pate, made with chicken livers and pork sausage, wrapped in bacon.

Pate Maison
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".

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

Pâté (Pate) Maison

Total Time 0 mins
Yield 1 large loaf


  • 1 pound chicken livers
  • 1 pound lean pork
  • 1 pound mild Italian sausage meat
  • 1 tablespoon chopped chives or scallions
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon fresh coarsely ground pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 tablespoons brandy
  • 2 tablespoons dry sherry
  • 10 slices bacon (uncooked)

Special Equipment

  • Meat grinder


  1. Grind the meat:

    Grind the chicken livers, pork, and Italian sausage through a meat grinder twice. Add remaining ingredients (except the bacon) and mix well.

    Preheat the oven to 350°F.

  2. Line a loaf pan with bacon, fill with the meat mixture:

    Line an 9x5x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips.

  3. Bake:

    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.

  4. Cool with a weight on top:

    Remove from the oven. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. It's best to cool it overnight in the refrigerator.

  5. Serve:

    Slice and serve with bread or toast, lettuce and or tomatoes.