Country Pate Recipe

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Country Pate
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Ingredients:

Directions:

  1. Trim veal or chicken and pork of excess fat and tendons. Skin fatback. Cut into 1 inch cubes and pass through largest hole of a meat grinder. Transfer to a large bowl. Stir in salt, pepper, and applejack. Cover with plastic wrap touching the mixture and refrigerate at least 1 day or as long as 3.
  2. After marinating, heat oil in a medium skillet over high heat. Saute livers until well browned, about 1 minute per side. Remove from pan and set aside to cool. Add garlic and cook about 1/2 minute, being careful not to let it color. Reserve garlic with liver.
  3. Add brandy and bay leaves to same skillet. Scrape bottom of pan to loosen brown bits and cook over low heat until warm, about 5 minutes. Set aside to cool and remove and discard bay leaves.
  4. Dip white bread in warm water to soften. Squeeze out excess moisture. Add to the liver and garlic along with 2 cups marinated ground meat, allspice, nutmeg, and brandy. Stir to combine.
  5. Transfer to a food processor, add eggs, and puree until a smooth paste is formed. This paste will bind the pate. Place puree in a large bowl, add remaining ground meat, and combine well. (We recommend using your hands, not a spoon, to combine this dense mixture.)
  6. Preheat oven to 325 degrees F.
  7. Line a 9 by 5 by 3 inch glass or ceramic loaf pan with bacon slices so they overhang lengthwise, about 3 inches on each end. Slice ham and tongue into 4 by 1/2 by 1/2 inch julienne strips.
  8. Spread about a cup of pate evenly over the bacon to cover the bottom. Arrange alternating strips of ham and tongue lengthwise, over the pate. Repeat this procedure, alternating pate with strips
  9. Of ham and tongue, until pan is filled and top layer is pate. (When the loaf is sliced you will see a regular pattern of solids and pate.) Fold overhanging bacon over the top. (The pate may rise slightly over the top of the pan. That's OK.)
  10. Tap pan against a counter to firmly pack. Garnish top with bay leaves and garlic cloves. Cover with 2 layers aluminum foil, tucking edges under to completely seal. Place inside a larger pan and pour in boiling water until it rises halfway up the sides of the pate. Bake 2 hours 15 minutes. Set aside to cool.
  11. Place cooled pate on a baking sheet and cover with another baking sheet. Top with some 3 pounds of weights (canned goods or milk cartons are good) and refrigerate overnight or as long as 2 weeks. This compacts the pate and makes it easier to slice.
  12. To serve, remove and discard the bay leaf and garlic garnish. To loosen, dip pan's bottom in warm water and run a knife along inside edges. Invert onto a serving platter. Cut into 1/2 inch slices and serve on lettuce leaves.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 27695.19 Kcal (115954 kJ)
Calories from fat 3121.7 Kcal
% Daily Value*
Total Fat 346.86g 534%
Cholesterol 8596.66mg 2866%
Sodium 9452.12mg 394%
Potassium 46000.86mg 979%
Total Carbs 1790.65g 597%
Sugars 344.75g 1379%
Dietary Fiber 255.84g 1023%
Protein 4287.73g 8575%
Vitamin C 5236mg 8727%
Vitamin A 252.5mg 8416%
Iron 111.7mg 621%
Calcium 101650.5mg 10165%
Amount Per 100 g
Calories 1243.54 Kcal (5206 kJ)
Calories from fat 140.17 Kcal
% Daily Value*
Total Fat 15.57g 534%
Cholesterol 386mg 2866%
Sodium 424.41mg 394%
Potassium 2065.48mg 979%
Total Carbs 80.4g 597%
Sugars 15.48g 1379%
Dietary Fiber 11.49g 1023%
Protein 192.52g 8575%
Vitamin C 235.1mg 8727%
Vitamin A 11.3mg 8416%
Iron 5mg 621%
Calcium 4564.2mg 10165%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 582
    Points
  • 655
    PointsPlus

Good Points

  • saturated fat free,
  • high fiber

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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