Le Creuset Kitchen Sessions with Michael Sullivan

Country Pâté

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Ingredients:

• 1 pound sliced bacon for lining of the terrine
• ½ pound diced slab bacon, or ham in ½ inch cubes
• 3 pounds lean pork
• 2 pounds fat back
• 1 pound pork or chicken liver
• 2 ½ Tablespoons kosher salt
• 2 Tablespoons bourbon
• 1 Tablespoon black pepper
• 1 teaspoon nutmeg
• 1 teaspoon cinnamon
• 1 teaspoon clove
• ½ cup heavy cream
• 2 eggs
• ¼ teaspoon P1 (nitrate), optional

To make:
Preheat oven to 225°F. Lay sliced bacon onto parchment paper or plastic wrap slightly overlapping each other. Place more parchment or plastic wrap on top and roll out using a rolling pin.

Line terrine mold with bacon and slightly overlap each piece. Grind pork, liver, and fat back through grinder using a medium-sized blade. Remember to keep all meats very cold for easier grinding. Mix in the rest of the ingredients until a paste-like consistency forms.

Place mixture into lined molds and wrap overhanging bacon on top. Place into oven and cook 45 minutes, then rotate and cook for another 30 minutes. Pull from oven when the internal temperature reaches 145°F. Let rest on counter for 30 minutes.

Place plastic wrap on top and press with about 3 pounds of weight. I like to use a box of kosher salt for this. Place in cooler and leave overnight. To take it out of the mold, gently cut along the edges with a small knife and turn upside down.