Low Sodium Pâté de Campagne

Total time10 hr 55 min

Prep time40 min

Cook time1 hr 15 min

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Ingredients

10 servings

For the pâté

6 oz chicken livers, trimmed of connective tissue and sinew
3 tbsp brandy or cognac, divided
1 lb ground pork (80/20)
Smithfield All Natural 85% Lean Ground Pork Private Selection Natural Duroc Ground Pork Ground Pork Open Nature Pork Ground Pork 80% Lean 20% Fat - 16 Oz 90% Lean Ground Pork
See all
8 oz pork fatback or fatty pork belly, cut into ½-inch cubes
2 tbsp unsalted butter
1 medium yellow onion, finely diced
3 garlic cloves, minced
2 large eggs
¼ cup heavy cream
1 ½ tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper, freshly ground
½ tsp dried thyme
¼ tsp ground allspice
¼ tsp ground nutmeg
1 tbsp fresh flat-leaf parsley, finely chopped

For lining the pan

6–8 strips thin-cut bacon
2 bay leaves

For serving

cornichons, for serving (optional)
dijon mustard, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
crusty bread or crackers, for serving (optional)

Instructions

1
Place the trimmed chicken livers in a small bowl and pour 2 tablespoons of the brandy over them. Let them marinate at room temperature for 20 minutes while you prepare the remaining ingredients.
2
Melt the butter in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Remove from heat and let cool to room temperature.

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