Homemade Country Pâté: Family Recipe

This homemade country pâté recipe has been passed down for generations in my family. It’s perfect for a special occasion or just as a delicious treat for yourself and your loved ones.

Ingredients

• 2 pounds pork liver
• 2 pounds ground pork
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup dry white wine
• 2 tablespoons brandy
• About 10 thin slices of bacon

Instructions

1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with bacon, letting the bacon hang over the edges.
2. Clean and prepare the pork liver. If needed, cut the meat into small pieces and remove any veins or membranes. Rinse the liver under cool running water and pat it dry with paper towels.
3. In a large mixing bowl, combine the pork liver, ground pork, onion, garlic, salt, pepper, thyme, and rosemary. Add the white wine and brandy, and mix well.
4. Place the mixture into the loaf pan and press it down lightly. Fold the overhanging bacon over the top of the pâté mixture.
5. Cover the pan with aluminum foil and bake for 1 1/2 hours.
6. Remove the foil and bake for an additional 30 minutes, or until the bacon is crispy and the pâté is cooked through.
7. Remove the pâté from the oven and let it cool for at least 30 minutes.
8. Carefully remove the pâté from the loaf pan and transfer it to a serving dish.
9. Serve the pâté cold, with crusty bread, cornichons, and Dijon mustard on the side.

Verdict and Serving Suggestions

This homemade country pâté is rich and flavorful, with a smooth texture that is perfect for spreading on a piece of crusty bread. The combination of pork liver, ground pork, and bacon creates a deliciously savory and robust flavor that is sure to impress your guests.

For a special occasion, serve this pâté as an appetizer or a main course with a salad. It’s a great addition to a holiday meal or a dinner party.