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”.

Pâté (Pate) Maison Recipe

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  • Yield: Makes one large loaf.

Ingredients

  • 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)

Method

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 14 Comments / Reviews

  • 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.

  • 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…

  • 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.)

  • 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!

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Pâté (Pate) Maison