Country Style Paté

Country Style Paté

Country Style Paté

Prep Time
15 Minutes
Cook Time
1 Hour 30 Minutes
Country Style Paté
  • 350 gram (12 ounce) pig’s liver

  • 350 gram (12 ounce) streaky bacon

  • 450 gram (1 pound) pork sausagemeat

  • 100 gram (4 ounce) fresh breadcrumbs

  • 1 teaspoon Dried Thyme

  • 1/2 teaspoon Garlic Grinder

  • 1/2 teaspoon salt

  • 1/2 teaspoon Ground Black Pepper

  • 3 tablespoons medium sweet sherry

  • 1 tablespoons medium egg - beaten

  • 1 Bay Leaves


  • 1 Pre-heat the oven to 180°C, 350°F, Gas Mark 4.
  • 2 Finely mince the liver and 100g (4oz) of the bacon. Place the mixture in a large bowl with the sausagemeat, breadcrumbs, all the seasonings (except Bay Leaves), sherry and egg. Mix them well together until they are thoroughly combined.
  • 3 Grease a 12.5 x 23cm (5 x 9’’) loaf tin. Arrange the Bay Leaves on the bottom. Line the bottom and sides with the remaining bacon rashers. Spoon in the liver mixture and fold the edges of the bacon over the top. Cover with foil. Stand the tin in a baking tray containing about 5cm (2’’) of water. Cook in the oven for 1½ hours. Leave to stand for 10 minutes. Turn out the pate on to a cooling rack with a tray placed underneath to catch the fat. Cover and leave until cold.
  • 4 Leave the Bay Leaves on top of the paté as a garnish, or discard them and decorate it as desired. The paté may be stored in the freezer for 1 month. Thaw it in the refrigerator for 6 hours.