Go Back
–+ servings
Country pâté baked in a clay pot

Country-Style Pâté with Cognac

A delicious, traditional country pâté enlivened with Cognac.
Print Recipe Pinner la recette
5 (31)
Prep Time: 15 hours
Cook Time: 3 hours
Total Time: 18 hours
Course: Pâté
Cuisine: French
Servings: 15 sterilized jars
Calories: 1545kcal

Ingredients

  • 4 kg of lean pork
  • 1.2 kg of pork jowl
  • 1.8 kg of pork belly
  • 1 kg of pork liver
  • 2 onions 300 g (about 2 onions)
  • 4 garlic cloves 25 g (4 cloves)
  • 4 eggs
  • 10 cl of Cognac
  • 64 g of coarse sea salt 16 g per kg of meat
  • 12 g of freshly ground black pepper 3 g per kg
  • 6 g of four-spice blend 1.5 g per kg
Metric - US Customary

Procédé

  • Grind all the meats and place them in a large bowl.
  • Add the finely chopped onions and garlic.
  • Fold in the beaten eggs.
  • Pour in the Cognac.
  • Add the coarse sea salt, black pepper, and four-spice blend.
  • Mix thoroughly until the mixture is completely uniform.
  • Vacuum-seal the mixture and refrigerate for 15 hours.

Sterilization

  • Fill the sterilized glass jars with the raw mixture (the jars should be pre-scalded in boiling water).
  • Wipe the rims, fit the sealing rings or lids, and close the jars firmly.
  • Place the jars in an electric sterilizer at 100 °C and process for 3 hours.
  • Alternatively, submerge the jars in a large stockpot of water, cover, bring to a boil, and process for the same amount of time.

Notes

Finely chop the meats For a pleasant texture, chop the meats evenly.
Let the mixture rest Resting in the refrigerator is essential; it allows the flavors to meld.

Nutrition

Calories: 1545kcal | Carbohydrates: 4g | Protein: 90g | Fat: 127g | Saturated Fat: 46g | Cholesterol: 573mg | Sodium: 1956mg | Potassium: 1520mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 14532IU | Vitamin C: 20mg | Calcium: 69mg | Iron: 19mg
Tu aimes nos recettes ?Rejoins notre groupe Facebook!