Master the Art of French Cooking: A Step-by-Step Guide to Making Paté de Campagne

French cuisine has a reputation for being refined and elegant. But there is also a rustic side to French cooking, and one of the best examples is the classic Paté de Campagne.Saucisson sec is a delicious addition to this classic French country-style paté, also known as Paté de Campagne. This dish is made with a flavorful blend of pork, liver, and herbs and spices, and incorporating saucisson sec adds an extra layer of depth and richness to the flavor profile. In this step-by-step guide, we’ll take you through the process of making Paté de Campagne, including the use of saucisson sec and how it complements the other ingredients. You’ll also learn about the history and cultural significance of this dish, along with suggestions for wine pairings, variations, and substitutions to make it your own. So, gather your ingredients and equipment, including some delicious saucisson sec, and let’s get started creating a delicious and authentic French dish.

To make Paté de Campagne, you’ll need the following ingredients and equipment:


  • 1 pound pork shoulder, cut into small pieces
  • 1/2 pound pork liver, cut into small pieces
  • 1/4 pound bacon, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh sage leaves
  • 1 tablespoon fresh rosemary leaves
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup brandy
  • 2 eggs
  • 1/2 cup heavy cream
  • Salt and pepper


  • Food processor
  • Large mixing bowl
  • Loaf pan or terrine mold
  • Aluminum foil
  • Baking dish
  • Meat thermometer

Preparing the Meat Mixture

  • Preheat the oven to 350°F.
  • In a food processor, pulse the pork shoulder, pork liver, and bacon until finely chopped.
  • Transfer the meat mixture to a large mixing bowl.
  • Add the onion, garlic, thyme, sage, rosemary, allspice, nutmeg, brandy, eggs, heavy cream, 1 teaspoon salt, and 1/2 teaspoon pepper to the bowl.
  • Mix everything together until well combined.

Assembling the Paté de Campagne

  • Line a loaf pan or terrine mold with aluminum foil.
  • Pour the meat mixture into the pan and smooth the top with a spoon.
  • Fold the aluminum foil over the top of the paté to cover it.
  • Place the pan in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the pan.
  • Bake the paté in the oven for 1 hour and 30 minutes or until the internal temperature reaches 160°F.
  • Remove the pan from the baking dish and let it cool to room temperature.
  • Cover the paté with plastic wrap and refrigerate it overnight.

Cooking and Serving the Paté de Campagne

  • To serve the paté, remove it from the refrigerator and let it come to room temperature.
  • Unwrap the paté and slice it into thin pieces.
  • Serve the paté with a baguette, cornichons, and Dijon mustard.
  • Store any leftover paté in the refrigerator for up to 5 days.

Tips for Making the Perfect Paté de Campagne

  • Use good quality meat from a reputable source.
  • Make sure the meat mixture is well mixed.
  • Don’t overcook the paté, or it will become dry.
  • Let the paté cool to room temperature before serving.
  • Serve the paté with bread, pickles, and mustard.

Variations and Substitutions for Paté de Campagne

  • Use chicken liver instead of pork liver.
  • Add chopped pistachios, dried cranberries, or figs to the meat mixture.
  • Substitute the brandy with cognac or sherry.
  • Omit the heavy cream for a lighter version.
  • Use ground pork instead of pork shoulder.

Wine Pairing Suggestions for Paté de Campagne

Paté de Campagne pairs well with a variety of wines, including:

  • Red wine: Pinot Noir, Beaujolais, Côtes du Rhône
  • White wine: Chardonnay, Sauvignon Blanc, Riesling
  • Rosé wine: Provence rosé

History and Cultural Significance of Paté de Campagne

Paté de Campagne is a traditional French dish that originated in the countryside. It was usually made by farmers using the scraps of meat leftover from butchering their own animals. The paté was a way to preserve the meat and make it last longer. Over time, the dish became popular in French cuisine and is now considered a classic. It is often served at family gatherings, holidays, and special occasions.


Making Paté de Campagne may seem intimidating, but with the right ingredients and equipment, it’s actually quite simple. This rustic dish is a delicious example of traditional French cooking. By following our step-by-step guide, you’ll be able to make your own paté at home. Whether you serve it as an appetizer or as a main course, your guests will be impressed by your culinary skills. So, put on your chef’s hat and get ready to master the art of French cooking!

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By Luong Tan

Luong Tan, the creative and passionate founder of Bourbono, is a multi-talented individual with a deep love for the culinary arts. An accomplished food blogger, cookbook author, and former Ambassador of US cuisine in Vietnam (2015-2016), Luong has been on a mission to share his appreciation for food with the world.

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