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Pork and Sage Pate with bread, butter and pickle

Pork and Sage Pate (Country Style Recipe))

Janice Pattie
Pork and Sage Pate is a delicious country style terrine made without liver. All the flavour comes from pork, bacon and herbs and it’s ideal to serve with crusty French bread as an appetiser or an informal lunch.
5 from 3 votes
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Chill time 4 hours
Total Time 5 hours 45 minutes
Course Appetizer, lunch
Cuisine British, French
Servings 12
Calories 145 kcal

Equipment

  • Food Processor
  • Sharp knife
  • chopping board
  • Measuring spoons
  • Mortar and Pestle Or spice grinder (or use a rolling pin on a chopping board)
  • Ovenproof dish
  • roasting tin
  • baking parchment
  • saucer
  • weight a heavy can or full jam jar

Ingredients
 

  • 350 grams pork sausagemeat
  • 100 grams streaky bacon
  • 1 medium onion
  • 2 cloves garlic
  • 1 tsp sea salt
  • ½ tsp black peppercorns
  • ½ tsp coriander seeds
  • 8 sage leaves
  • 2 tsp fresh oregano leaves
  • 1 tsp fresh thyme leaves
  • 1 medium egg
  • 4 tbsp sherry
  • 2 tbsp brandy
  • 3 sage leaves optional for decoration

Instructions
 

  • Peel and roughly chop 1 medium onion and place in the food processor. Process the onion until it is finely chopped.
  • Crush the ½ tsp of black peppercorns and the ½ teaspoon of coriander seeds in a mortar and pestle or a spice grinder. Crush until coarse rather than finely ground. Add to the food processor.
  • Peel and roughly chop the two cloves of garlic. Put them with 1 tsp sea salt into the mortar and pestle and crush to a paste. Add to the food processor.
  • Roughly chop the 100 g (4 oz) streaky bacon and add to the food processor.
  • Finely shred the 8 fresh sage leaves. Roughly chop the 2 tsp of fresh oregano and 1 tsp fresh thyme leaves. Add the herbs to the food processor.
  • Add the 350 g (12 oz) pork sausagemeat to the food processor in small pieces.
  • Whisk together the 4 tbsp sherry and 2 tbsp brandy and 1 medium egg. Pour into the food processor with the other ingredients and process until all the ingredients are combined.
  • Fill an ovenproof dish or casserole with the pork sausagemeat mixture and smooth the top.
  • Cover the dish with foil, and a lid if you have one, then stand in a roasting tin (pan) half filled with boiling water. Cook in the oven at 160 C/325 F for 1½ hours.
  • Remove from the oven and leave to cool for 1 hour.
  • Place a piece of parchment paper over the pate, then cover with a saucer or small plate.
  • Place a weight onto the saucer and place the pate in the fridge for at least 4 hours and preferably overnight.
  • Decorate the top of the pate with fresh sage leaves and serve as an appetiser with crusty bread or as part of buffet or deli board.
    Pork and Sage Pate with bread, butter and pickle

Notes

To make without a food processor

  1. Break up the sausagemeat into a large bowl.
  2. Finely chop the onion and the streaky bacon and add to the sausagemeat with the other ingredients prepared as in the recipe above.
  3. Mix thoroughly with your hands to make sure that the ingredients are evenly distributed.
  4. Cook and chill as in the recipe above. 

Nutrition

Calories: 145kcalCarbohydrates: 2gProtein: 6gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 40mgSodium: 441mgPotassium: 122mgFiber: 0.4gSugar: 0.5gVitamin A: 60IUVitamin C: 1mgCalcium: 16mgIron: 1mg