Pâté de Campagne (Country Pâté)

Ingredients

• Bacon 10 oz
• Salted pork belly 10 oz
• Pork Neck 10 oz
• Pork Blood 10 oz
• Juniper Berries 4 pieces
• Chicken Egg 2 pieces
• Thyme 5 pieces
• Dry White Wine 0 fl oz
• Cognac 0 fl oz
• Pistachios 0 oz
• Bay leaf 1 piece
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare the necessary ingredients.

Step 2

Cut the pork neck, brisket, bacon, and liver into large cubes.

Step 3

Process them in a food processor until they form a coarse mince.

Step 4

Add salt, pepper, and crushed juniper berries.

Step 5

Add the eggs.

Step 6

Add the finely chopped leaves from 3 sprigs of thyme, white wine, brandy, and pistachios. Mix all of this with the meat.

Step 7

Transfer the mixture to a deep baking dish. Press a bay leaf and 2 sprigs of thyme into the meat.

Step 8

Cover the dish with a sheet of parchment paper greased with oil.

Step 9

Then place the dish on a baking tray filled with hot water up to two-thirds full and put the tray in an oven preheated to 320°F. Bake for one hour.

Step 10

Then remove the pâté from the oven and let it cool for 2 hours.