Country pâté is ideal as an appetizer, as a filling light meal or for a picnic or packed meal as it travels well.
- Mix pork belly, chopped liver, sausage meat onion and garlic in a bowl. Set aside.
- Flatten the bacon pressing with the blade of a wide knife.
- Line a 1 lb loaf pan with the bacon. Heat the oven to 350º F.
- Heat milk, butter and flour in a saucepan, stirring continuously, until the sauce boils and thickens. Turn off the heat.
- Add the meat mixture to the sauce.
- Whisk in the sherry and season with salt and pepper.
- Pour the pâté mixture into the loaf pan lined with bacon. Top with the bay leaf. Cover with foil.
- Place this pan inside a roasting pan half filled with water.
- Bake in the oven for 1 hour, or until the meat is fully cooked. Remove from the oven.
- Remove the foil covered loaf pan from the water. Allow the pâté to cool down in the loaf pan.
- Turn the pâté out and leave overnight, or for a day for the flavor to develop.
- Serve sliced with toast and crackers.
If you don't like pâté with bits, pork belly, pig liver and sausage meat can be ground together for a smother texture.
Sherry wine can be substituted with the same amount of brandy.
Food in Europe