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Recipe Homemade canned pâté

Pâté…how good it is, especially when it’s homemade! Add to that, the love of a job well done and the desire to please and you risk reaching canning nirvana. For the seasoning, follow our quantities carefully and we guarantee you a pâté that you will not forget.

Pâté en conserve maison
Preparation time:
1h
Heat treatment time:
3h
Shelf life:
Several months
Difficulty:
Community rating:

Ingredients

Number of persons: 4-5
  • 500g pork throat
  • 500g veal
  • 500g pork
  • 2 eggs
  • Shallots
  • Garlic
  • Parsley
  • 2 tsp salt
  • 1 tsp pepper
  • Cognac

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200g (Diameter : 82)
  • Terrine Le Parfait Familia Wiss 200g - ø 82 mm - Fermée

    TERRINE Le Parfait "FAMILIA WISS"

    TERRINE Le Parfait "FAMILIA WISS"

    From €4,20
    From €4,20

Preparation

  • Pass all the meat through a grinder, medium grill.
  • Mix well and add the eggs, shallots, garlic and chopped parsley. Salt, pepper, add the Cognac.
  • Fill the Le Parfait Super or Le Parfait Familia Wiss terrines, packing them well to within 2 cm of the rim and place a bay leaf on top before closing.
  • Close the jars. Place them in the sterilizer, cover with water and immediately proceed to the heat treatment for 3 hours at 100°C.

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8 comments

bonjour. faut-il les laisser refroidir dans le sterilisateur apres les 3 heures merci?

carette

Bonjour,
Au bout des 3 heures de stérilisation, faut-il sortir les bocaux chaud (avec une pince) ou faut-il les laisser refroidir dans le stérilisateur ?
Merci

Maryline

Bonjour.
Les pâtés se bonifient-t’ils dans le temps ?
Après combien de temps peut-on commencer à les déguster ? Merci.

Robert Diers

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