pate de campagne recipe

Written ByJenny Smyth Posted on
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The Best pate de campagne recipe

I’ve always been fascinated by the rich history of pate de campagne, a French delicacy that’s been a staple in French cuisine for centuries. The name itself, ‘pate de campagne,’ translates to ‘country pâté’ in English, which gives you an idea of its rustic and earthy origins.

This dish is a perfect representation of French peasant cuisine, where simple ingredients are combined to create something truly special. When I first made pate de campagne, I was blown away by its complex yet harmonious flavors, which I attribute to the slow-cooked process and the blend of pork, liver, and spices.

As I served it to my family and friends, their reactions were just as impressive – everyone raved about the depth of flavor and the silky texture. Since then, pate de campagne has become a staple in our household, perfect for special occasions or everyday meals.

Not only is it incredibly delicious, but it’s also packed with nutrients and easy to make in large batches. My kids love helping me prepare the ingredients and mixing the final product, which makes mealtime even more enjoyable.

What I love most about pate de campagne is its versatility – it can be served as a main course, used as a dip for crackers or bread, or even as a filling for sandwiches or crostini. Its simplicity belies its complexity, making it an excellent choice for anyone looking to explore French cuisine without breaking the bank or committing to hours of cooking time.

Classic Pate de Campagne

Classic Pate de Campagne

4.9 from 1747 votes

A rustic French country pate made with pork, liver, and aromatic spices. This hearty terrine is perfect for appetizers or charcuterie boards.

Prep Time30 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time2 hours
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Pate

1 lb pork shoulder, cut into chunks
8 oz pork liver, trimmed
8 oz pork fatback, diced
1 small onion, finely chopped
2 cloves garlic, minced
2 tbsp brandy or cognac
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1 large egg
1/4 cup heavy cream
8 oz bacon slices, for lining

👨‍🍳Directions

1Preheat your oven to 325 degrees Fahrenheit.
2Grind the pork shoulder, pork liver, and pork fatback through a medium die of a meat grinder, or pulse in a food processor until coarsely ground but not pasty.
3In a large bowl, combine the ground meats with the chopped onion, minced garlic, brandy, salt, pepper, thyme, allspice, and nutmeg.
4Mix thoroughly with your hands until all ingredients are evenly distributed.
5Add the egg and heavy cream to the meat mixture and mix again until fully incorporated.
6The mixture should be moist and cohesive.
7To test the seasoning, fry a small patty in a skillet until cooked through, then adjust salt and pepper if needed.
8Line the loaf pan with bacon slices, letting the ends hang over the sides.
9Pack the meat mixture firmly into the pan, smoothing the top.
10Fold the overhanging bacon slices over the filling to cover it completely.
11Cover the pan tightly with aluminum foil and place it in a larger baking dish.
12Pour hot water into the baking dish until it reaches halfway up the sides of the loaf pan.
13Bake for 1 hour and 15 minutes, or until the internal temperature reaches 160 degrees Fahrenheit on an instant-read thermometer.
14Remove the pate from the water bath and let it cool to room temperature.
15Place a weight, such as another loaf pan filled with cans, on top of the pate to press it down.
16Refrigerate for at least 6 hours or overnight before slicing and serving.

🔧Equipment

Meat grinder or food processor
Large mixing bowl
9×5 inch loaf pan or terrine mold
Plastic wrap
Baking dish for water bath
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 25g💛Saturated Fat: 9g❤️Cholesterol: 150mg🧂Sodium: 550mg🌾Total Carbs: 3g🥦Dietary Fiber: 0g🍬Sugars: 1g🥩Protein: 18g

📝Notes

For a smoother texture, grind the meats twice. The pate can be stored in the refrigerator for up to 5 days. Serve with cornichons, mustard, and crusty bread.

Watch Video Of How Classic Pate de Campagne Works

Pate de campagne is always a good idea for any occasion – whether you’re hosting a dinner party or simply looking for a delicious meal option for your family.

The best part is that it’s incredibly easy to make in large batches and can be stored for weeks or even months when frozen.

When reheating leftovers or serving straight from the fridge, serve with some crusty bread or crackers for an added touch of elegance.

❓ Frequently Asked Questions About Pate de Campagne

Q: What is pate de campagne?

Pate de campagne is a type of French country pâté made from pork liver and meat that’s been slow-cooked in a mixture of spices and herbs.

Q: Is pate de campagne healthy?

Yes, pate de campagne is a nutrient-rich dish that’s packed with protein from the pork liver and meat. The slow-cooking process breaks down the connective tissues in the meat, making it easier to digest.

Q: Can I make pate de campagne with different types of meat?

While traditional recipes call for pork liver and meat, you can experiment with other types of meat like beef or lamb. However, keep in mind that the flavor profile will change slightly.

Q: How do I store leftover pate de campagne?

You can store leftover pate de campagne in an airtight container in the refrigerator for up to 5 days or freeze it for up to 3 months.

Q: Can I reheat pate de campagne after freezing?

Yes, you can reheat frozen pate de campagne by thawing it overnight in the refrigerator and then warming it gently over low heat until heated through.

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