Country Style Pâté

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30 minutes

90 minutes

24 2-oz/50 g servings

    • 1 1/2 lb
      750 g
      Lean Ground Canadian Pork
    • 1 lb
      500 g
      Canadian Pork Liver, ground
    • 1 1/2 cups
      750 mL
      fresh white bread crumbs
    • 1/4 cup
      50 mL
    • 1 Tbsp
      15 mL
      fresh thyme (or 1 tsp/5 mL dried)
    • 1 Tbsp
      15 mL
      minced garlic
    • 1 tsp
      5 mL
    • 1 tsp
      5 mL
      freshly ground black pepper
    • 8
      strips 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.

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