Pâté de Campagne (Country Pâté)

A good baguette and some great pâté can make an awesome lunch. But this popular charcuterie is mostly eaten as an appetizer.

Serves: 8Hands-on: 10 minutesTotal: 1 hour 40 minutesDifficulty: Easy

Serves: 8


  • 1⁄2 lb. pork belly
  • 1⁄4 lb. beef or chicken liver
  • 1 shallot, peeled and diced
  • 1 Tbsp. salt
  • 1 Tbsp. ground black pepper
  • 1 Tbsp. Espelette pepper (or paprika)
  • 3 lbs. sausage meat
  • 1 Tbsp. thyme plus 6 stalks fresh thyme
  • 1 Tbsp. chopped parsley
  • 3 fresh bay leaves


  • Chop the pork belly and the liver in small pieces. Put them in a blender. Process for 1 minute. Add diced shallot to the blender. Add salt, pepper, and Espelette pepper. Process for another minute.
  • In a large bowl, combine the sausage meat with the pork belly and liver mixture. Add thyme and diced parsley. Mix everything with your hand.
  • Press the mixture into a meatloaf pan. Place bay leaves and fresh thyme stalks on the top of the meat. Cover with plastic wrap, and leave in the refrigerator for 24 hours at least.
  • The next day, preheat the oven to 360°F. Pour cold water in a very large baking pan (to a depth of about 1 inch). Remove the plastic wrap and place the meatloaf pan in this baking pan. Cook for 90 minutes.
  • Serve cold.