Pâté de Campagne: A coarse pork liver pâté with onion and thyme

Pâté de Campagne, a classic French dish, embodies the heartwarming flavors of the countryside. This coarse pork liver pâté, enhanced with the aromatic notes of onion and thyme, is a delightful addition to any gathering. Here’s a step-by-step recipe to create a delicious Pâté de Campagne to serve six people.

[Please note we are an affiliate marketing partner and will make a sales commission if you purchase any items through our affiliate links. Please read our affiliate disclosure]

Equipment:

• Large Mixing Bowl: For combining the ingredients.
• Measuring Cups and Spoons: To measure out ingredients accurately.
• Sharp Knife: For chopping and preparing meats and other ingredients.
• Cutting Board: For safe chopping and cutting.
• Food Processor or Meat Grinder: To finely chop or grind the meats.
• Mixing Spoon or Spatula: To mix ingredients thoroughly.
• Pâté Mold or Terrine Dish: Specifically designed for making pâté; a loaf pan can also work.
• Plastic Wrap: To cover the pâté mixture during chilling.
• Baking Sheet: To place the pâté mold on during baking to catch any drips.
• Roasting Pan: For a water bath to ensure even cooking.
• Aluminum Foil: To cover the pâté mold during baking.
• Instant-read Thermometer: To check the internal temperature of the pâté.
• Heavy Weight or Press: To press the pâté down as it cools, ensuring a firm texture.
• Refrigerator: For chilling and setting the pâté.
• Serving Platter or Board: To present the pâté when ready to serve.
• Bread Knife: For slicing the pâté. A separate one for the bread mind you!

Ingredients:

• 1 pound (450g) pork liver, cleaned and trimmed
• 1/2 pound (225g) pork shoulder or pork belly, diced
• 1 medium onion, finely chopped
• 2 cloves of garlic, minced
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme (or 2-3 sprigs of fresh thyme, leaves removed)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 cup brandy or cognac
• Salt and black pepper, to taste
• 1/2 cup breadcrumbs (preferably from a baguette)
• 1/4 cup heavy cream
• 1 egg
• Optional: chopped fresh parsley for garnish

Preparation:

1. Preparation and Marination:
   • Begin by marinating the pork liver with the dried thyme, ground allspice, ground cloves, a pinch of salt, and black pepper. Set it aside while you prepare the other ingredients.
2. Sautéing the Aromatics:
   • In a large skillet, melt the butter over medium heat.
   • Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Cooking the Pork:
   • Add the diced pork shoulder or pork belly to the skillet. Cook until the pork is browned and cooked through, about 5-7 minutes. Remove from heat.
4. Cooking the Liver:
   • In the same skillet, cook the marinated pork liver for about 2-3 minutes on each side. The liver should be cooked through but slightly pink in the center.
5. Deglazing with Brandy:
   • Carefully pour the brandy or cognac into the skillet to deglaze the pan. Allow the alcohol to cook off and infuse the ingredients with flavor.
6. Blending and Incorporating:
   • Transfer the cooked liver, cooked pork, sautéed onion and garlic, and any remaining pan juices to a food processor.
   • Add the breadcrumbs, heavy cream, and egg to the food processor as well.
   • Pulse the mixture until it reaches a coarse consistency. You want a textured blend, not a completely smooth paste.
7. Seasoning and Filling:
   • Taste the mixture and adjust the seasoning with salt and black pepper as needed. Mix well to ensure even seasoning.
   • Transfer the mixture to a terrine or loaf pan, pressing it down gently to eliminate air pockets.
8. Baking:
   • Preheat the oven to 350°F (175°C).
   • Cover the terrine or loaf pan with aluminum foil and place it in a larger baking dish. Fill the larger dish with hot water to create a water bath.
   • Bake the pâté in the water bath for about 50-60 minutes or until the pâté is firm and cooked through.
9. Chilling and Serving:
   • Once baked, remove the pâté from the oven and let it cool to room temperature.
   • Refrigerate the pâté for at least a few hours, or ideally overnight. Chilling allows the flavors to meld and the pâté to set.
10. Serving:

• Before serving, remove the pâté from the refrigerator and let it sit at room temperature for about 15-20 minutes.
• Slice the Pâté de Campagne and garnish with chopped fresh parsley if desired.
• Serve the pâté with crusty bread, pickles, and a dollop of Dijon mustard for a true rustic French experience.

Creating Pâté de Campagne is a celebration of hearty flavors and rustic charm. This recipe captures the essence of the countryside and offers a delightful journey for your taste buds, combining the richness of pork liver with the comforting notes of onion and thyme. Enjoy this dish as an appetizer or as part of a French-inspired feast with friends and family.