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Country Pate

2 tbsp. butter or margarine
1 c. finely chopped onion
1/2 lb. sliced bacon
1 lb. ground pork
1 lb. ground veal (or chicken)
1/2 lb. chicken livers, finely chopped
1/2 c. fresh bread crumbs
1 egg
2 tsp. salt
1/2 tsp. thyme
1/4 tsp. pepper
1/4 tsp. allspice
2 garlic cloves, crushed (optional)
1/4 c. brandy


In small skillet melt butter or margarine. Add onion and saute over medium heat until transparent. Line bottom and sides of a 9x5x3-inch loaf pan crosswise with bacon, reserving remaining pieces for top. In large bowl combine onion with remaining ingredients; mix well. Spoon into loaf pan and tap gently until settled. Place remaining bacon slices on top lengthwise. Preheat oven to 350 degrees. Cover pan tightly with foil and bake 45 minutes. Remove foil and bake an additional 30 minutes. Pour off fat; cool slightly. Remove form pan and wrap well in foil; refrigerate at least 8 hours. (Can be made ahead to this point. Wrap well and refrigerate overnight.) Makes 18 (1/2 inch) slices. About 310 calories each. Eat with French bread.


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