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Country pâté

Country pâté is ideal as an appetizer, as a filling light meal or for a picnic or packed meal as it travels well.


6 sli bacon (streaky bacon rashers, rindless)
1 T flour (all purpose flour)
1 T butter (or margarine)
1⁄2 c milk
3⁄4 c pork (belly of pork, chopped small or ground)
3⁄4 c liver (pig liver, chopped small)
3⁄4 c sausage (sausage meat)
2 T onion (minced onion)
1 clv garlic (finely chopped)
2 T sherry (dry sherry wine)
1 lf bay leaf
  seasoning (salt and ground pepper to taste)


  1. Mix pork belly, chopped liver, sausage meat onion and garlic in a bowl. Set aside.
  2. Flatten the bacon pressing with the blade of a wide knife.
  3. Line a 1 lb loaf pan with the bacon. Heat the oven to 350º F.
  4. Heat milk, butter and flour in a saucepan, stirring continuously, until the sauce boils and thickens. Turn off the heat.
  5. Add the meat mixture to the sauce.
  6. Whisk in the sherry and season with salt and pepper.
  7. Pour the pâté mixture into the loaf pan lined with bacon. Top with the bay leaf. Cover with foil.
  8. Place this pan inside a roasting pan half filled with water.
  9. Bake in the oven for 1 hour, or until the meat is fully cooked. Remove from the oven.
  10. Remove the foil covered loaf pan from the water. Allow the pâté to cool down in the loaf pan.
  11. Turn the pâté out and leave overnight, or for a day for the flavor to develop.
  12. Serve sliced with toast and crackers.
Total time
1 hour, 30 minutes
Cooking time
Preparation time
4 servings


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.

challenging, baking, meat
appetizer, picnic, lunch
British food recipes
Food in Europe