Easy to prepare foie gras made with chicken liver and pork sausage wrapped in bacon.
Easy to make liver pate recipe made with chicken liver and pork sausage wrapped in bacon, well seasoned with herbs and spices. Also known as “Pâté (pie) Campagne”.
Pate (Pate) Maison
ingredients
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1 pound chicken liver
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1 pound lean pork
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1 pound mild Italian sausage meat
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1 tablespoon chopped chives or green onions
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1 tbsp chopped parsley
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1 tbsp fresh coarsely ground pepper
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1/2 teaspoon ground ginger
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1/2 teaspoon cinnamon
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1 teaspoon of salt
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2 tbsp brandy
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2 tablespoons dry sherry
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10 slices bacon (uncooked)
special equipment
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meat grinder
method
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Chop the meat:
Chop the chicken liver, pork and Italian sausage through a meat grinder twice. Add the remaining ingredients (except the bacon) and mix well.
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Line a loaf tin with bacon, fill in the meat mixture:
Line a 9″ x 5″ x 3″ loaf pan with bacon strips and pack the mixture inside. Cover with strips of bacon.
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Bake:
Place the pan in a water bath, a larger pan filled to half the sides of the inner pan with water. Bake at 350°F for 2 1/2 hours.
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Cool with weight on top:
Take out of the oven. Cover with aluminum foil. While cooling down, place a weight, e.g. B. a heavy brick on it. It is best to chill in the fridge overnight.
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Surcharge:
Slice and serve with bread or toast, lettuce and/or tomatoes.
This recipe is a variation of a beautifully found out of print cookbook from the Concord Museum – An Olde Concord Christmas.
