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Country Style Pork Pâté [RECIPE]

When most people think of Pâté, their minds immediately jump to liver. I happen to love liver, but I can see why some people would not enjoy it the same way I do. Fear not, liver haters, this pâté not only has no liver, but it’s also fairly easy to throw together with a big bowl and some mini-loaf pans.

Let’s assemble ingredients and make some porky heaven!

Country Style Pork Pâté 
(Enough for 2 large terrines or 4 mini loaf pans)
2 lbs Ground Pork
1 lb Ground Lamb(I like the beefiness lamb adds, but you can use Veal for a more subtle finish)
6 oz thick cut Black Forest Ham
6 oz Bacon, Ground(Use a meat grinder or food processor to grind.)
1 cup of Congnac or Brandy
1 1/2 Yellow Onion, diced
5 cloves garlic, minced
3 tbsp Butter
1/3 cup Cream
1 1/2 tbsp Green Peppercorns
1 1/2 tbsp Dried Thyme
1 tsp Ground Allspice
1 tbsp Salt
1 tsp Ground Black Pepper

12 oz thin Bacon, for weave
1 bunch of Green Onions

This recipe will make delicious pressed logs of porky goodness, which are chilled, sliced and served cold. I recommend serving them with something pickled to cut through the fattiness and some mustard for flavor. The recipe could fill two large terrines, which is definitely enough for entertaining a crowd. I don’t have larger terrines, I generally use mini-loaf pans and min-cake pans which cook a bit quicker, so a meat thermometer is key.

To start off, we’ll need to prep the onions and cognac.

Sautee the onions over medium heat with 1 tbsp of the butter and a pinch of salt. When they start to color add the minced garlic and cook for 2 more minutes. Remove them from heat and add the rest of the butter to melt it.

At the same time, Put the cup of cognac in a small pot and bring it up to a boil. Reduce the heat and simmer until the cognac has been reduced by half.

Cut the Black Forest Ham into squares and then add all the ingredients(except the strips of Bacon and Green Onions) in a bowl together. Now the fun part.. get in there and mix everything together!
Once the ingredients are well mixed, make a small patty to cook on the stove top and taste test the seasoning. Keep in mind, the Bacon wrapped around the pâté will add a bit of salt to the final taste.
 The Bacon Weave looks cool, but if you’d prefer, you can just line a pan with horizontal strips of bacon as well. Make sure to assemble Bacon Weave on top of a sheet of parchment paper, so that you can flip the paper over onto the loaf pan. The weave looks complicated, but it’s pretty easy to put together. Just lay 6 strips of bacon in a row, and then start adding the column of 6, one at a time, alternating over and under pieces.

Fill the bacon-lined terrine half way with pork mixture, then add a layer of green onions, and fill the rest of the way, just over the top of the pan.
Fold over the bacon flaps that are hanging over the edges of the terrine. If there are some extra strips, feel free to remove them or cut away excess bacon(not that there’s such a thing as excess bacon).

Put your bacon wrapped terrines in a shallow pan to help catch the fat that drips off. Cook at 300º until a meat thermometer reads 155º; for these smaller loafs it was about an hour, but larger terrines could take 2 or more hours.
 When the terrines reach 155º, remove them from the oven, cover with foil and put a heavy weight on top to press them down. I use a heavy cutting board topped with a full pot of water. Leave pressed on the counter for about an hour and then move the pan to the fridge, leaving the weight on overnight.

Remove the weight and the cover the following day, and the pâtés should be nice and flat. To remove them from the molds, it helps to pour some boiling hot water into the pan before trying to flip them out.
 The pâtés are good to be served as-is, but I personally like the bacon to be a bit darker on the outside.

A quick trip into a hot, non-stick pan does the trick. Once the sides are browned, wrap the loaves as tightly as possible in plastic wrap, and keep them in the fridge until you’re ready to serve. They’ll keep for about a week.
 I like to serve the pâté with some home-made pickled red onions and mustard, along side some delicious charcuterie. I also serve leftovers on a sandwich like the best deli meat you’ve ever had, or chop up the meat and toss it in an omelette for breakfast!

Have any questions or comments? I’d love to hear from you. Please feel free to comment below or e-mail me at forkvsfood@gmail.com.

  • caroline.randall73

    Hi Scott, and good morning from Canberra! I made the pate yesterday and pressed it overnight in the fridge. Tasted it just now and it’s so yum 🙂

    I made a half quantity and put it in a baking tin which has eight mini-loaf (one cup-size) holes. Next time I think I will divide the mix between four or six holes rather than using all eight as this will give each mini-loaf a square top so I can turn it over to show the bacon underneath when it’s being served.

    Also I used the veal option as I thought the lamb would be too heavy. And rather than using just mince I ground some pork loin steaks quite coarsely and put them in instead of some of the pork mince as I was looking for something quite coarse like I used to have in the UK (I emigrated to Australia about 9 years ago).

    And one last comment, the recipe didn’t list any eggs but they were in the photos so knowing it would need egg to bind the mix I put one in (cos I was making a half quantity).

    I’m so glad I found your site, I was looking for a good pork pate recipe for so long and having found it on your site I will come back and try some more of your ideas!

    Thanks, Caroline

    • ScottAtFork

      So glad you enjoyed the recipe! I DID use a couple eggs. I must have left it out! Thanks for the heads up. Let me know if you have any suggestions for things you’d like to see cooked!