On the occasions that I can get out to the local wineries, there is nothing better than bringing along a light lunch of a few cheese, some olives, pickles, and your own pâté. It is surprisingly simple to make and is well suited for a quick bite on the go. I am fortunate to have a local friend who raises hogs on the side. When it is slaughter time, I ask that she please save me the liver especially for this delicious dish.
For a more professional outcome, try to locate some “Morton’s Tender Quick” to use with this recipe. Alternatively, Kosher salt will work.
Pâté de campagne
By Published: January 1, 2016
- Yield: 2 lb loaf
On the occasions that I can get out to the local wineries, there is nothing better than bringing along a light lunch of a few cheese, …
Ingredients
- 1 lb pork liver fresh
- 1.5 lbs ground pork
- 1 tbsp dried thyme
- 1 tsp granulated onion
- 2 bay leaves
- 1 tsp fresh cracked pepper
- 1/4 cup white wine
- 2 tsp Kosher Salt or Morton's tender quick
Instructions
- Preheat oven to 325. Prepare terrine with a thin coat of oil or cooking spray. Place ground pork in a large bowl. Using a meat grinder, run the liver through so it flows into the bowl with the ground pork. Add all remaining ingredients on top of the liver and ground pork. Mix thoroughly by hand.
- Place meat mixture into terrine, spread smooth. And top with 2 bay leaves and then put the lid on. Place terrine in water bath and bake for 2.5 hours.
Let cool for 30 minutes.
- Cuisine: French
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