Pâté de Campagne

Ingredients

• 1 lb pork liver
• 2 cloves garlic
• 1 tsp thyme
• 2 tsp black pepper
• 2 tsp tender quick curing salt
• 1½ lb ground pork
• ¼ C white wine

Directions

1. Prep Oven: Preheat oven to 325°F.
2. Blend Liver: Process liver, garlic, seasonings, and wine until the mixture is smooth and soupy.
3. Mix Pork: Pour liver mixture over ground pork and mix thoroughly to combine.
4. Assemble Terrine: Transfer mixture to a terrine mold and top with bay leaves and thyme.
5. Bake: Cover and bake in a bain-marie filled to ¾ height at 325°F for 2½ hours.
6. Chill: Cool completely, then refrigerate overnight.
7. Serve: Slice and serve with crusty bread, black olives, cornichons, and French mustard.

The Gumbo Page