Luchon Pork Pate

by JR Meats on November 11, 2015

Pork Pate

Pork Pate

This rustic, traditional pate is from Marc Fournier of Sap Bush Hollow Farm and is remarkably easy to make.

Serves: 12 – 18 people, recipe makes three pans


1 1/4 lbs. of pork liver (can also use beef or chicken liver)

3 lbs. of ground pork breakfast sausage

1 egg

1/2 tsp. of nutmeg

1 1/2 tsp. of coarse salt

1 tsp. freshly ground pepper

1 Tbs. cornmeal

1 onion, minced

3 cloves garlic, minced

3 Tbs. Armagnac or Cognac

1/2 lb. lard or melted unsalted butter for topping pates (optional)


Preheat oven to 320 degrees F.

Puree the liver in a food processor or grind it in a meat grinder; place the liver in the bowl of a large electric mixer (or you can mix by hand) Add the sausage, egg, nutmeg, salt, pepper, cornmeal, onion, garlic and Armagnac. Beat until well blended.

Coat each of the load pans generously with some softened butter. Divide the pate evenly among the pans. Cover each loaf with a sheet of buttered wax paper, and cover with foil. Bake 1 1/2 hours, or until a meat thermometer reads 162 degrees F. Remove the pate from the oven, spread with half the lard or melted butter, and cool for 1 hour. Spread with the remaining lard/butter and refrigerate. Allow to sit for 1 full day in the refrigerator before serving.

To serve: set the loaf pan in a bowl of hot water for a minute to loosen the pate. Unmold onto a platter, and garnish with fresh herbs. Serve with bread or crackers.

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