Pâté de Campagne

Name: Pâté de Campagne (Country Sausage)
Cuisine: France
Ingredients: 1 teaspoon salt; Sliced bacon; 1 (¼-inch-thick) slice veal, about ½ pound; ½ pound salt pork; 1 (¼-inch-thick) slice boiled ham, about ½ pound; ⅛ teaspoon pepper; 1 shallot, minced; 1 bay leaf; 2 tablespoons Cognac; 2 tablespoons Madeira; ¼ teaspoon thyme; 2 pounds lean ground pork

Country Sausage

Preparation info

Difficulty
Medium

Appears in

Hows and Whys of French Cooking

By Alma Lach

Published 1974

About

Ingredients

1 (¼-inch-thick) slice boiled ham, about ½ pound
1 (¼-<

Europe
France
Mediterranean
Gluten-free

Method

Cut ham slice into ¼-inch strips. Trim veal edges and remove any fat. Cut into ¼-inch strips. Cut salt pork into ⅛-inch-thick slices and then cut into ⅛-inch strips.
Put shallot, bay leaf, thyme, Madeira, and Cognac into a flat dish. Add the meat strips and marinate 6 hours, or overnight. Mix pork, salt, and pepper. Refrigerate both.
When ready to m