This fairly coarse textured pate was adapted by a friend from an old recipe containing hefty amounts of veal and bacon. Her slimmed down version is moist and delicious, we served it as an appetizer Christmas day. The plate pictured has a slice of pate from the recipe below, slices of crunchy Pickled Elephant Garlic, a zesty pickle, pickled beets, mustard, bread, fig jam and Keane’s fresh sauerkraut. I like the fact this recipe is for two pans of pate, the second one goes with us to a gathering later this week. There’s a fine line between pate’ and meatloaf and I think compression with a heavy weight as it cools produces is key to success.
This is a long and detailed recipe and it’s best to read through before beginning. A few sips of beer will help the cook along with preparation. I strongly advise you use the meat thermometer to test that temperature in center of each loaf reaches 165 F before removing from oven.
- 5 tablespoons butter
- 2 large onions, chopped
- 5 cloves garlic, minced
- 1 ½ cups fresh parsley leaves, minced, or run in processor
- ½ cup shelled pistachios
- 2 tablespoons fennel seeds
- 3 pounds sweet Italian turkey sausage, removed from casings
- 2 cups beer, not too bitter
- 1 pound ground chicken breast
- Eight oz. of baguette or rustic Italian bread crumbed in a processor
- 1 rounded tablespoon Nichols Malibu seasoning or two teaspoons marjoram and a half teaspoon each of oregano and sage.
- 4 or 5 large eggs
- salt and freshly ground pepper
- 10 whole bay leaves
- Melt the butter in a large skillet over medium-high heat. Add the onions, garlic, and scallions and cook until soft and translucent, about 7 minutes, stirring occasionally. Transfer the onion mixture to a large mixing bowl. Stir in the parsley, pistachios and fennel seeds.
- Saute the sausage in two batches in the same skillet over medium-high heat. Cook each batch for 2 or 3 minutes, crumbling the sausage into smaller pieces with the back of a wooden spoon. Add ½ cup of beer to each batch and cook just until the sausage is no longer pink. Add each batch to the mixing bowl and stir to combine with the onions.
- Add the ground chicken breast to the same skillet and cook with another ½ cup beer just until the chicken turns white. Add to the mixing bowl.
- Add breadcrumbs, herbs, and the remaining ½ cup beer. Cook, stirring constantly, for 30 seconds and then add to the mixing bowl. (If you’ve overcooked your sausage and there are large clumps either let it cool a bit and break apart with your fingers or run in your processor.)
- Add 4 eggs to the pate mixture and beat to make a moist but not wet, meat-loaf-like mixture. Add the last egg if necessary to bind the mixture. Season with salt and fresh ground black pepper. Test for taste by cooking a small bit in the microwave or skillet.
- Preheat the oven to 325 degrees F.
- Line each pan with parchment paper covering both the sides and bottom. Let the ends of the paper hang over the edges of the pan. Place 3 bay leaves in a row down the center of each of two 9 x 3 inch loaf pans.
- Pack the pate mixture into each pan, pressing down firmly with your hands or a spatula. Place two bay leaves on top of each pate. Cover the top each pate with a sized to fit piece of parchment paper.
- Bake the pates for 1 ½ hours or until internal temperature from a thermometer it has reached a safe temperature of 165 degrees. Remove the pate’s from the oven and weight for several hours as they cool. I recommend placing a bread pan on top of each pate and a couple bottles of wine as weights. Refrigerate for several hours.
- To unmold the pate remove the top piece of parchment paper run a knife around the sides of each pan and invert the pate onto a clean surface. Remove remaining parchment paper.
- This pate will keep up to 2 weeks foil wrapped in the refrigerator. The pate can also be frozen, tightly wrapped in a plastic wrap and then in aluminum foil, up to 2 months.
- Makes two 9 x 3 inch pate’s.