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Country Style PâtéPosted on May 2, 2011 by admin-F0RS3
24 2-oz/50 g servings
- 1 1/2 lb750 gLean Ground Canadian Pork
- 1 lb500 gCanadian Pork Liver, ground
- 1 1/2 cups750 mLfresh white bread crumbs
- 1/4 cup50 mLcognac
- 1 Tbsp15 mLfresh thyme (or 1 tsp/5 mL dried)
- 1 Tbsp15 mLminced garlic
- 1 tsp5 mLsalt
- 1 tsp5 mLfreshly ground black pepper
- 88strips rindless bacon
Combine all ingredients except bacon, mixing thoroughly. Line paté mould or loaf tin with 4 strips bacon. Fill with paté mixture and arrange remaining 4 strips of bacon on top. Cover with aluminium foil. Pre-heat oven to 350°F (180°C). Place in a large pan; fill pan with hot water so that water comes up to about 1/2-inch (1.25 cm) below top of loaf pan. Cook the paté to an internal temperature of 160°F (71°C), about 1 1/2 hours. Remove from oven and allow to cool slightly. Carefully unmold paté, wrap and refrigerate.
Note: Always cook ground pork to well done.