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Recipe Country pâté

DON’T SAY! YOU’VE NEVER PREPARED A COUNTRY PATE AT HOME? QUICK, GET OUT YOUR MEAT MINCER: IT’S TIME TO MAKE AMENDS WITH OUR SUCCULENT COUNTRY RECIPE IN A TERRINE JAR!

Pâté de campagne
Watch video
Preparation time:
30 min
Heat treatment time:
3h
Difficulty:
Community rating:

Ingredients

Number of persons: Several
  • 500 g pork belly
  • 500 g fresh pork belly
  • 500 g poultry liver preferably duck or clear poultry liver as less bitter
  • 1 egg
  • 2 tablespoons flour
  • 9 g salt per pound and 1 g pepper per pound
  • 4 spices or nutmeg
  • 3 shallots
  • 2 tablespoons alcohol (Cognac, Armagnac, Eau de vie)

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)
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Preparation

  1. To make pâté, chop the meat (not in the electric machine but with the meat mincer) then mix.
  2. Cut shallots into small pieces and mix with egg and meat.
  3. Sprinkle flour and incorporate all other ingredients. Mix well.
  4. Fill the terrines Le Perfect Super or Le Perfect Familia Wiss 200 or 350 up to 2 cm from the rim tapping well. Close and proceed immediately to heat treatment for 3 hours at 100 ° C. Your country terrine is finished!

Thank you to Véronique and Marie for this delicious homemade pâté recipe that has been passed on to their family for generations

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8 comments

Cette recette est parfaite. Ne changez rien, ne rajoutez rien, toutes les proportions sont idėales.

Dominique

Très bon
Je mets moins de sel et je rajoute de l ail et du persil.

Yannick Samson

Combien de temps peut-on conserver le pate de campagne

Rouault

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