🍖 Pâté de Campagne (Country Pâté)

Name: Pâté de Campagne (Country Pâté)
Total time: 180 min
Yield: 10
Cuisine: France
Ingredients: 600 g pork shoulder, coarsely minced; 300 g pork liver, finely chopped; 2 garlic cloves, crushed; 2 tbsp chopped parsley and thyme; 3 tbsp brandy; 1 tsp salt, ½ tsp pepper, pinch of allspice; Bay leaves for the top; Cornichons to serve

Origin: France

180kcal

per serving · 60 g

300kcal

per 100 g

9 gProtein15 g / 100 g

16 gFat26 g / 100 g

1 gCarbs2 g / 100 g

Pâté de campagne is a rustic French country pâté of coarsely chopped pork and pork liver, seasoned with herbs, garlic and a splash of brandy, then baked in a terrine and chilled. It has a firm, coarse texture and a rich, savoury flavour. It is sliced thick and served cold with sharp cornichons as a starter or picnic dish.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly2 g carbs per 100 g

Not vegetarianbecause of: pork, pork liver

Not veganbecause of: pork, pork liver

Contains porkbecause of: pork, pork liver

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

porkpork liverherbsbrandycornichons

Recipe

10 servings180 min

Ingredients

600 g pork shoulder, coarsely minced
300 g pork liver, finely chopped
2 garlic cloves, crushed
2 tbsp chopped parsley and thyme
3 tbsp brandy
1 tsp salt, ½ tsp pepper, pinch of allspice
Bay leaves for the top
Cornichons to serve

Method

Mix the pork, liver, garlic, herbs, brandy and seasoning thoroughly; leave to marinate for a few hours or overnight.
Pack into a terrine dish, smooth the top and lay bay leaves on it.
Cover and bake in a water bath at 160 °C for about 1½ hours, until the centre reaches 70 °C.
Weigh down the top and chill for at least 24 hours.
Slice and serve cold with cornichons.

How to make it lighter

A 50–60 g slice is a typical starter portion; the pâté is rich in fat.
Serve with plenty of cornichons, radishes and salad leaves.
Use leaner pork shoulder and trim excess fat before mincing.

History

Country pâtés grew out of the French farmhouse tradition of using every part of the pig after the annual slaughter. Today pâté de campagne is a fixture of charcuteries, bistros and markets throughout France.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →