Pâté de campagne

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.
2.0M 4.2/5 based on 993 reviews
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Last modified on: October 3rd 2019

Keywords for this recipe:
For 1 kg 800 g, you will need:

Change these quantities to make: 600 g 900 g 1 kg 800 g 3 kg 600 g 5 kg 400 g
How long will it take?
Time required for this recipe:
PreparationRestingCookingStart to finish
54 min.4 hours3 hours7 hours 54 min.
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Step by step recipe

Stage 1 - 30 min.
Pâté de campagne
Cut 500 g pork belly draught, 700 g pork loin and 600 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
Pâté de campagne
Prepare the marinade by mixing: 1 onion, 1 shallot and 2 cloves garlic chopped, 4 tablespoons Brandy (Cognac or Armagnac) and 4 tablespoons Port, 1 bayleaf, 1 sprig thyme and 1 sprig rosemary.

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

Stage 3 - 10 min.
Pâté de campagne
After this, mince the the meat coarsly. Add the marinade except for the bayleaf, thyme and rosemary.

Stage 4 - 2 min.
Pâté de campagne
To the minced meat, add chopped 1 bunch parsley, 2 Eggs, ½ teaspoon "Quatre-épices" spice blend, 28 g fine (or table) salt and 4 g pepper.

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

Stage 5 - 2 min.
Pâté de campagne
Mix well, your pâté is now ready to be cooked.

Stage 6 - 5 min.
Pâté de campagne
Fill pie dishes, terrines or tins, large or small.

Stage 7
Pâté de campagne
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
Pâté de campagne
Put a piece of pork caul onver each dish.

Stage 9 - 5 min.
Pâté de campagne
And tuck in the edges, using a maryse for example.

Stage 10 - 3 hours
Pâté de campagne
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
Pâté de campagne
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
Pâté de campagne
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.
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
Several days in the fridge, in a closed jar.
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
6,876 Kcal or 28,788 Kj269 gr146 gr561 gr
344 %103 %14 %85 %
Per 100 g
Energetic valueProteins CarbohydratesFats
309 Kcal or 1,294 Kj12 gr7 gr25 gr
15 %5 %1 %4 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Egg
How much will it cost?
  • For 1 kg 800 g : 11.56 €

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)
Pork loinPork loin: You can check-out other recipes which use it, like for example: Rabbit terrine, Paté en croute (terrine in a pie crust), ... All
Belly (streaky) baconBelly (streaky) bacon: You can check-out other recipes which use it, like for example: Cassoulet, Fried egg in bread, Sunday night pasta, Bacon and cabbage omelette, Meatballs, ... All
Fine (or table) saltFine (or table) salt: You can get more informations, or check-out other recipes which use it, for example: Mixed tomato salad, Fresh pasta dough, Cretan Bread, X-Files cookies, Choux pastry (pâte à choux), ... All
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The 2 comments already posted on this recipe
  • Oups ! Forgot in step #4 (now corrected).
    Posted by jh february 12th 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 12th 2010 at 06:14 n° 1
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