Country Pate
Indulge in the rustic charm of a classic Country Pâté, a French-inspired terrine that’s rich, flavorful, and perfect for any charcuterie board. This traditional recipe combines coarsely ground pork shoulder and liver with aromatic ingredients like garlic, shallots, fresh herbs, and a hint of allspice, balanced by a splash of dry white wine and brandy. Wrapped in thin slices of streaky bacon and baked in a water bath, the pâté achieves a tender, melt-in-your-mouth texture while maintaining its hearty appeal. Ideal for entertaining, this savory delicacy is best served chilled with crusty bread, cornichons, and a dollop of Dijon mustard. Whether you’re hosting a dinner party or treating yourself to a gourmet snack, this Country Pâté is a timeless, crowd-pleasing addition to your culinary repertoire.
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Recipe Information
Ingredients
- 500 g pork shoulder
- 250 g pork liver
- 200 g streaky bacon (thinly sliced)
- 2 cloves garlic (minced)
- 2 shallots (finely chopped)
- 2 tbsp fresh parsley (chopped)
- 1 tsp fresh thyme (chopped)
- 1.5 tsp salt
- 1 tsp black pepper (freshly ground)
- 0.5 tsp ground allspice
- 60 ml dry white wine
- 30 ml brandy
- 1 egg (beaten)
- 50 g breadcrumbs
Instructions
Preheat your oven to 170°C (350°F).
Cut the pork shoulder and pork liver into small pieces. Pass them through a meat grinder or pulse in a food processor until coarsely ground. Do not over-process; you want a texture rather than a paste.
In a large mixing bowl, combine the ground pork shoulder, pork liver, minced garlic, chopped shallots, parsley, thyme, salt, black pepper, and ground allspice.
Add the breadcrumbs, beaten egg, white wine, and brandy to the mixture. Mix thoroughly with your hands or a spoon until evenly combined.
Line a terrine or loaf pan with the thinly sliced bacon, allowing the slices to hang over the edges so you can fold them over the top later.
Pack the meat mixture firmly into the prepared pan, pressing down to eliminate any air pockets. Fold the overhanging bacon slices over the top of the pâté to cover it completely.
Cover the pan tightly with aluminum foil. Place the pan in a large roasting tray and fill the tray with hot water until it comes halfway up the side of the terrine or loaf pan, creating a water bath.
Bake in the preheated oven for 1 hour and 30 minutes, or until the pâté reaches an internal temperature of 71°C (160°F).
Remove the terrine from the water bath and allow it to cool to room temperature. Then refrigerate for at least 8 hours or overnight to develop the flavors and set the pâté.
To serve, slice the pâté and pair it with crusty bread, cornichons, Dijon mustard, or your favorite charcuterie accompaniments.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.8 g | 32% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 177 mg | 59% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.4 g | 2% | |
| Total Sugars | 0.7 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 23 mg | 2% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 355 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
