Traditional French Coarse Country Pâté
A traditional coarse country pâté, inspired by Chef Lionel Strub from France, offers a flavorful and simple dish that requires some time to prepare.
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Instructions
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Preheat oven to 350 F.
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Melt butter in a medium pan over medium heat; sauté onion until soft and translucent for about 8 minutes.
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Combine ground pork and chopped bacon in a large bowl; mix until well blended.
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Add sautéed onion, garlic, salt, thyme, allspice, cognac, pepper, and eggs to the pork mixture; stir thoroughly.
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Line a 9x5x3-inch loaf pan with bacon slices, ensuring complete coverage of the bottom and sides with ends draping over.
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Press half of the meat mixture (about 3 1/4 cups) evenly into the pan.
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Arrange gammon ham strips in a single layer over the meat mixture.
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Top with the remaining meat mixture.
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Fold the draped bacon slices over to cover the pâté.
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Cover the pan tightly with foil. Place the loaf pan into a larger baking pan, then pour boiling water into the larger pan to reach halfway up the loaf pan's sides.
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Bake until a thermometer inserted into the center registers 155 F, approximately 2 hours 15 minutes.
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Remove loaf pan from the water bath, transfer to a rimmed baking sheet, weigh down the pâté, and chill overnight.
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Invert the pan to release the pâté. Slice thinly and serve with flaky sea salt, cornichons, mustard, and a crusty baguette.