This rich spread makes a hearty appetizer. Cut it into thin slices and serve with assorted crackers, mustards, and cornichons.
Number of servings : 12 servings
Prep time: 20 minutes
Cooking time: 1 hour 30 minutes
Type of meal : | Main Courses | Main Courses
Special diet :
3 whole bay leaves
1 pound thinly sliced bacon
1 teaspoon olive oil
1 large yellow onion, finely chopped
2 cloves garlic, finely chopped
1-1/2 pounds ground pork shoulder
1 pound ground veal shoulder
1/3 cup dry port wine
2 tablespoons dried sage, crumbled
1 teaspoon dried thyme, crumbled
2 tablespoons salt
1 teaspoon black pepper
Preheat the oven to 350°F. Place bay leaves end to end down the center of an ungreased 9-inch x 5-inch x 3-inch loaf pan. Line pan with bacon, arranging slices crosswise so they overhang the sides. Cut 3 additional slices in half and line the short ends of the pan. Set aside.
In a large skillet over moderate heat, heat oil until hot — 2 minutes. Add onion and garlic and cook, stirring frequently, until soft — about 5 minutes. Transfer to a large bowl, and cool to room temperature. Mix in remaining ingredients. Spoon mixture into the prepared pan, and pack down by rapping the pan on the work surface. Smooth the top and pull bacon up and over to cover. Use remaining bacon slices to cover the pâté. Cover with a double layer of aluminum foil.
Bake until an instant-read thermometer inserted into the center of the pâté registers 160°F — about 1-1/2 hours. Remove the pan to a rack and cool to room temperature. Fit a same-size loaf pan on top of the pâté, and weight down with a heavy can or jar. Refrigerate at least 8 hours, or overnight.
Remove the pan and weight, and unwrap the pâté. Run a spatula around the edges to loosen and invert the pâté onto a serving platter. Discard bay leaves.