Pâté (Pate) Maison

AppetizerLow CarbChicken LiverPate

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

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”.

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

2 Line a loaf pan with bacon, fill with 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 weight on top: Remove from the oven. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator.

5 Serve: 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.

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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18 Comments / Reviews

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Did you make it? Rate it!

  1. gb

    I haven’t tasted it yet, but the bacon looks pretty as I take it our to the oven. Should all the grease remain as it cools? I tried pouring off some as I don’t want the grease-ey mess.

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  2. James Dunlap

    I have made this for years. I thought it was a Jaques Pepin recipe. I am still working on texture so I enjoyed those comments. This year I put the finished product thru the food processor. It came to 6 cups of spreadable pate to divvy up. The fans loved it.

  3. Christina

    I made this pate a couple of weeks ago and it was fantastic. I did not use a meat grinder, but processed livers in food processor and I did compress with a brick which helped texture tremendously. Also skipped the brandy and sherry as I didn’t have any and we didn’t miss it. However, I did find it a bit much for my husband and I to eat. Has anyone tried freezing a portion of pate? We used to buy liverwurst frozen from a market, which was fantastic. But that is the spreadable pate and I don’t know if this loaf type would retain its beauty if brought back from frozen. Any thoughts? Wish I had of tucked some in the freezer to experiment! I will next time unless someone advises against freezing it…

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  4. Helenore

    I’m wondering if anyone has used turkey liver to make this (thinking ahead to my Thanksgiving turkey and the liver I have always tossed in the past.)

  5. 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

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