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Country Pâté Recipe
|Pig's liver||4 Ounce|
|Garlic sausage||4 Ounce|
|Onion||1 (peeled and chopped)|
|Pork sausage meat||4 Ounce|
|Chicken||1⁄2 Pound (cooked, finely chopped)|
|Parsley||15 Milliliter (freshly chopped)|
|Dried sage||2 Teaspoon|
|Freshly ground black pepper||To Taste|
|Streaky bacon rashers||6 (rinds removed)|
Calories 410 Calories from Fat 251
% Daily Value*
Total Fat 28 g42.8%
Saturated Fat 9.3 g46.3%
Trans Fat 0.1 g
Cholesterol 164.1 mg
Sodium 523.2 mg21.8%
Total Carbohydrates 6 g2.1%
Dietary Fiber 1.8 g7.1%
Sugars 1.9 g
Protein 33 g65.7%
Vitamin A 134% Vitamin C 26.6%
Calcium 6.9% Iron 48.7%
*Based on a 2000 Calorie diet
1. Preheat the oven to 160°C/325°F or Gas Mark 3.
2. Grease the bottom and sides of a loaf tin.
3. Flatten the bacon with the blade of a knife
4. Mince together the liver, garlic sausage and onion.
5. In a mixing bowl combine the mince mixture along with the remaining ingredients, except the bacon; stir well to mix thoroughly.
6. Line the bottom and sides of the loaf tin with the bacon.
7. Spoon in the P-té mixture and press down lightly; cover with foil.
8. Put in a roasting tin half filled with water and bake at 160°C/325°F or Gas Mark 3 for about 2 to 2 1/4 hours or until set.
9. To freeze: cool quickly and then chill in the refrigerator until firm.
10. Once firm, turn out the P-té very carefully and wrap in foil and then cover with a freezer bag; seal the bag and freeze for later use.
11. Label the bag as it makes it easier to distinguish.
12. To thaw: Remove from the wrap and place on a serving platter. Thaw in the refrigerator overnight.
13. Arrange the P-té on a serving platter and serve cut into thick slices and garnish with lemon slices before serving.
P-té can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.