1,516 easy and fully explained recipes, with +66K photos and 78 videos

Pâté de campagne

Here is a personal version of the famous country pâté. It's an interesting recipe to prepare in large quantities because it keeps well and freezes easily. The secret of a good pâté is of course the ingredients, but also how it is cooked.

2.10 M 2× 4.2/5 (997 reviews)

7 hours 55 min. difficulté

Easy

11.60 €

5 kg 400 g

17 Ingredients

Last modified on: October 3^rd 2019

For this recipe: I want to make it (1396×) I made it (1086×) Comment Send to a friend Ask me a question Follow Printable Diaporama Vidéo User-friendly URL

For 5 kg 400 g, you will need:

1 1 kg 500 g pork belly draught
2 2 kgs 100 g pork loin
3 1 kg 800 g belly (streaky) bacon
4 3 onions
5 3 shallots
6 12 tablespoons Brandy (Cognac or Armagnac)
7 12 tablespoons Port
8 3 bunches parsley
9 3 bayleaves
10 3 sprigs thyme
11 3 sprigs rosemary
12 1.5 teaspoon "Quatre-épices" spice blend
13 6 eggs
14 84 g fine (or table) salt
15 12 g pepper
16 pork caul (crepine) (optional)
17 6 cloves garlic
Total weight: 6,680 grams

Change these quantities to make:

600 g 900 g 1 kg 800 g 3 kg 600 g 5 kg 400 g

Change measures:

Metric

Metric weight Metric volumes

Times for this recipe

Preparation: 55 min.

Resting: 4 hours

Cooking: 3 hours

All in all: 7 hours 55 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - 30 min.

Cut 1 kg 500 g pork belly draught, 2 kgs 100 g pork loin and 1 kg 800 g belly (streaky) bacon into medium sized pieces, remove everything that is not soft: skin, bones, gristle, etc.

Salt and pepper lightly, then weigh all the meat to arrive at a total (from which to calculate seasoning).

Stage 2 - 3 hours

Prepare the marinade by mixing: 3 onions, 3 shallots and 6 cloves garlic chopped, 12 tablespoons Brandy (Cognac or Armagnac) and 12 tablespoons Port, 3 bayleaves, 3 sprigs thyme and 3 sprigs rosemary.

Pour onto the meat, mix, cover and refrigerate for at least 3 hours, preferably overnight.

Stage 3 - 10 min.

After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.

Stage 4 - 2 min.

To the minced meat, add chopped 3 bunches parsley, 6 eggs, 1.5 teaspoon "Quatre-épices" spice blend, 84 g fine (or table) salt and 12 g pepper.

These proportions are correct if you have 1.7 kg of meats, otherwise use this small calculator:

Stage 5 - 2 min.

Mix well, your pâté is now ready to be cooked.

Stage 6 - 5 min.

Fill pie dishes, terrines or tins, large or small.

Stage 7

For aesthetic reason, you can cover your pâtés with a layer of pork caul; it does not alter the taste, but it look's more attractive.

If you have pork caul, soak in cold water to clean well, then rinse.

Stage 8

Put a piece of pork caul onver each dish.

Stage 9 - 5 min.

And tuck in the edges, using a maryse for example.

Stage 10 - 3 hours

Then cook, using one of the three following methods:

1) Classic: put your dishes, uncovered, in a bain-marie, in the oven at 302°F (150°C) and cook for three hours.

2) Long: put your dishes, uncovered, in the oven at 230°F (110°C), and cook for 4 or 5 hours.

Stage 11

3) In bread oven, if you have one: after cooking your bread, wait until oven temperature drops to 302°F (150°C), then put in dishes, uncovered, for 5 or 6 hours.

Stage 12 - 1 hour

It's the cooking time which affects the taste of your pâté, so don't hesitate to cook for a long time at low temperature.

When your pâté is cooked, cover and refrigerate for at least 2 or 3 days, for the flavours to develop fully .

Then eat with pickles, bread, good red wine, and... friends.

Remarks

You will note that there is no liver in this recipe, I think (as Gireg) that it's unnecessary and adds nothing of interest to either the taste or texture.

This recipe can be adapted easily to your taste, by varying the ingredients. The only important thing is to keep the right proportion of seasonings to weight of meat.

And to drink?

A good red wine

Keeping: Several days in the fridge, in a closed jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	810 RDI=310 %	440 RDI=40 %	1,680 RDI=260 %	20,630 RDI=1,030 %	86,370 RDI: 1,030 %
Per 100 g	10 RDI=5 %	6 RDI=1 %	30 RDI=4 %	310 RDI=20 %	1,290 RDI: 20 %

The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man

Possible allergens in this recipe: egg

How much will it cost?

For 5 kg 400 g : 34.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Other recipes you may also like

New tiramisu

This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets.

January 19^th 2015410 K3.3 55 min.

Arizona cupcakes

Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona.

October 13^th 2010217 K 14.6 1 hour 50 min.

Bolognaise lasagne

Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce.

February 27^th 2011255 K4.4 2 hours 3 min.

Dublin fruit scones

Scones originated in Britain and Ireland. The Irish version is often made plain and traditionally served with tea. Scones are more of a bread than a cake, eaten split in half and spread with butter or jam, for example. There are also sweeter versions and scones with dried fruit, like the ones I have made here.

September 12^th 2018140 K4.2 50 min.

Pancake batter

Here is a pancake batter that is a little more sophisticated than the traditional version. The pancakes will be tastier with a softer texture.

February 2^nd 2020365 K3.8 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

The 2 comments already posted on this recipe

Oups ! Forgot in step #4 (now corrected).
Posted by jh february 12^th 2010 at 16:55 n° 2
There is parsley in the receipe, but not in the instructions? When does it go in?
Posted by John february 12^th 2010 at 06:14 n° 1

Follow this recipe (as 32 people already do)

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.