Pate de Campagne Recipe

Pork shoulder: This is a flavorful cut of meat that adds richness and texture to the pate.

Pork liver: Adds a deep, earthy flavor and smooth texture, essential for traditional pate.

Bacon: Brings a smoky taste and a bit of fat to keep the pate moist.

Onion: Adds sweetness and depth when finely chopped.

Garlic: Gives a subtle kick and enhances the overall flavor.

Cognac: A type of brandy that adds a rich, slightly sweet flavor.

Salt: Essential for seasoning and bringing out all the flavors.

Black pepper: Adds a gentle heat and spice.

Dried thyme: A herb that adds a fresh, slightly minty flavor.

Dried sage: Gives an earthy, slightly peppery taste.

Bay leaves: Used during baking to add a subtle aromatic flavor.

One of the most helpful steps in making this Pate de Campagne is packing the meat mixture into the loaf pan without leaving air pockets. Here’s how you can do it like a pro:

1. Scoop the meat mixture into the loaf pan in small amounts instead of dumping it all at once.
2. After adding each scoop, press it down firmly with the back of a spoon or your hand. This pushes out any trapped air and helps the mixture stick together.
3. Keep pressing and adding until the pan is full and the surface looks smooth and even.

Doing this makes the pate cook more evenly because there aren’t any hidden air bubbles that could cause it to fall apart or bake unevenly. It also helps the texture stay nice and firm, so when you slice it, it holds together well instead of crumbling. Plus, pressing the mixture down tightly means the flavors from the pork shoulder, pork liver, and spices get packed in just right.

When I first tried this, I didn’t press the mixture enough and ended up with little holes inside the pate after baking. It looked a bit messy and didn’t slice as nicely. Now, I always take my time pressing it down, and it makes a big difference. Also, using a spoon to press is easier than your hands because it’s less messy and you can really push down firmly.

So, next time you’re making this pate, remember to pack it tight and smooth before baking. It’s a simple step that makes your homemade charcuterie look and taste even better!

• pork shoulder - Substitute with beef chuck: Beef chuck has a similar texture and fat content, making it a suitable alternative for the rich, meaty flavor.

• pork liver - Substitute with chicken liver: Chicken liver has a milder flavor but a similar texture, making it a good substitute in terms of consistency and richness.

• diced bacon - Substitute with pancetta: Pancetta is an Italian cured meat that has a similar flavor profile to bacon, providing the necessary saltiness and fat.

• finely chopped onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can add a subtle complexity to the dish.

• minced garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• cognac - Substitute with brandy: Brandy has a similar flavor profile and alcohol content, making it a suitable replacement for cognac.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute, offering a similar level of saltiness.

• freshly ground black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile, which can add a unique twist.

• dried thyme - Substitute with fresh thyme: Fresh thyme can be used in place of dried thyme, though you may need to use a bit more to achieve the same intensity of flavor.

• dried sage - Substitute with fresh sage: Fresh sage can be used instead of dried sage, but you will need to use more to match the flavor intensity.

• bay leaves - Substitute with thyme sprigs: Thyme sprigs can provide a similar earthy flavor, though the taste will be slightly different.

• To store your pate de campagne, first ensure it has cooled completely to room temperature. This prevents condensation, which can affect the texture and flavor.
• Wrap the pate tightly in plastic wrap, ensuring there are no air pockets. This helps maintain its freshness and prevents it from absorbing any unwanted odors from the refrigerator.
• Place the wrapped pate in an airtight container. This adds an extra layer of protection and keeps it fresh for up to one week in the refrigerator.
• For longer storage, consider freezing the pate. Cut it into individual portions for convenience. Wrap each portion tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Label each portion with the date of freezing. This helps you keep track of how long it has been stored.
• Place the wrapped portions in a resealable freezer bag or an airtight container. This ensures they remain fresh and flavorful for up to three months.
• When ready to enjoy, thaw the pate in the refrigerator overnight. This slow thawing process helps maintain its texture and flavor.
• Once thawed, consume the pate within two days for the best taste and quality. Avoid refreezing, as this can degrade the texture and flavor.

• Oven Method: Preheat your oven to 300°F (150°C). Place the pate de campagne in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through. This method helps maintain the texture and flavor of the pate.

• Stovetop Method: Slice the pate de campagne into thick pieces. Heat a non-stick skillet over medium-low heat and add a small amount of butter or olive oil. Gently warm the slices for about 2-3 minutes on each side. This method adds a slight crisp to the exterior while keeping the inside moist.

• Microwave Method: Place a slice of pate de campagne on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 30-45 seconds, checking frequently to avoid overcooking. This method is quick but may slightly alter the texture.

• Sous Vide Method: If you have a sous vide machine, this is an excellent way to reheat without losing any moisture. Place the pate de campagne in a vacuum-sealed bag and submerge it in a water bath set to 140°F (60°C) for about 30 minutes. This method ensures even reheating and preserves the original texture and flavor.

• Toaster Oven Method: Preheat your toaster oven to 300°F (150°C). Place the pate de campagne on a small baking sheet and cover it with foil. Heat for about 10-15 minutes. This method is convenient and efficient for smaller portions.

• Oven: Used to bake the pâté at a consistent temperature of 350°F (175°C).

• Food processor: Essential for coarsely grinding the pork shoulder, pork liver, and bacon.

• Large bowl: Needed to mix the ground meat with the other ingredients like onion, garlic, cognac, and spices.

• Loaf pan: Used to shape and hold the pâté mixture during baking.

• Aluminum foil: Covers the loaf pan to retain moisture and ensure even cooking.

• Baking dish: Holds the loaf pan and hot water, creating a water bath for gentle, even cooking.

• Knife: For chopping the pork shoulder, pork liver, and bacon into chunks.

• Cutting board: Provides a safe surface for cutting the meat and other ingredients.

• Measuring spoons: Ensures accurate measurement of the cognac, salt, pepper, thyme, and sage.

• Mixing spoon: Used to thoroughly combine the meat mixture with the spices and other ingredients.

• Hot water kettle: Convenient for heating water to fill the baking dish for the water bath.

• Refrigerator: Essential for chilling the pâté overnight to develop its flavors before serving.

Use a food processor: To save time, use a food processor to quickly grind the meat instead of doing it by hand.

Pre-chop ingredients: Pre-chop the onion and garlic in advance to streamline the mixing process.

Batch cooking: Make a larger batch and freeze portions for future use, reducing prep time for subsequent meals.

Quick soak bay leaves: Soak the bay leaves in hot water for a few minutes to release their flavor faster.

Use pre-minced garlic: Opt for pre-minced garlic to cut down on prep time.