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Pâté (Pate) Maison Recipe

Filed under Appetizer, Low Carb, Pork, Wheat-free

Pâté (Pate) Maison

Easy to make liver pate recipe, made with chicken livers and pork sausage, wrapped in bacon, well seasoned with herbs and spices. Also known as "pâté (pate) campagne".

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Pâté (Pate) Maison Recipe

Ingredients

  • 1 lb chicken livers
  • 1 lb lean pork
  • 1 lb mild Italian sausage meat
  • 1 Tbsp chopped chives or scallions
  • 1 Tbsp chopped parsley
  • 1 Tbsp fresh coarsely ground pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 Tbsp brandy
  • 2 Tbsp dry sherry
  • 10 slices bacon (uncooked)

Method

1 Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well.

2 Line an 8x6x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350°F for 2 1/2 hours.

3 Remove from heat. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator. Slice and serve with bread or toast, lettuce and or tomatoes.

Yield: one large loaf.

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Posted by Elise on Mar 1, 2004 and indexed Chicken Liver, Liver, Paté

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Comments

Jacques Pepin has a wonderful pate made with (among other stuff) chicken liver. Try it !!

Posted by: beverly on April 24, 2004 6:54 AM

We tried the recipe -- it is quite good. We made some minor substitutions -- all brandy instead of brandy and sherry, and less spicy sausage. The texture was a little dry, and the next time we'll try it at maybe 2 hours rather than 2.5 hours -- or perhaps at a somewhat lower temperature. Or maybe increase the proportion of chicken livers. Another thing we tried that worked: when we were in France recently, they made pate with carrots embedded in the loaf, to make a decorative design when cut. I put two full length partially cooked carrots in the loaf - whole - so that when the loaf is cut, two orange circles result. That works fine. It seems that in France, they use other design ideas. Also, I wonder how they make the jelly that often surrounds pate. Surely that involves gelatin. But it is a great recipe, and we'll do it again.

Posted by: Tom on July 24, 2004 9:31 AM

Beverly, thanks for the heads up on Jacques Pepin, I'll look into it.

Tom, the water bath helps keep the pate more moist, maybe more water is needed? The addition of carrots is an excellent idea. I'll have to try that the next time. I too am wondering how they get the gelatin in there. Am on the lookout for a straightforward recipe that would include gelatin. Let me know if you find one!

Posted by: elise on July 24, 2004 3:17 PM

Is this a creamier pate that is spreadable or harder and crumbly?

Posted by: Sandra on August 25, 2006 8:17 AM

Hi Sandra,

It's sliceable, not spreadable.

Posted by: Elise [TypeKey Profile Page] on August 25, 2006 12:41 PM

Hi Elise,

I've made quite a few of your recipes and my husband and I love them!

How long will the pate keep in the fridge?

Great question. I honestly don't know! We always eat things up so quickly. I would guess 4-7 days. ~Elise

Posted by: Arethusa on June 13, 2007 1:35 PM

Today is Saturday. I made the recipe on Thursday. I put a paver wrapped in aluminum foil to weigh it down,and put that in another dish to catch overflow from the grease..there was a delicious wine colored gelatinous substance in the "overflow" today. (?) Anyway, thought you might like to know that I'd make this again and it was really tasty!

Posted by: rhoni on December 22, 2007 3:41 PM

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