Pâté de campagne, rustic French country pork terrine

Steps

1. 1

   Preheat the oven to 160°C/325°F. Cut the meats into pieces. Briefly soften the shallots in a small pan, just until tender.

2. 2

   Coarsely grind or finely chop the pork shoulder, liver, and half of the bacon. Dice the remaining bacon to give the terrine a rustic texture.

3. 3

   Mix the meats with the shallots, chopped garlic, egg, brandy, thyme, mixed spice, pistachios, salt, and pepper. Work the mixture only until evenly combined.

4. 4

   Pack the mixture firmly into a terrine or loaf pan. Cover with parchment, then foil.

5. 5

   Set the terrine in a water bath and bake for 1 hour 20 minutes to 1 hour 30 minutes, until firm and cooked through in the center.

6. 6

   Cool completely, then chill overnight before slicing. Serve with cornichons, mustard, and country bread.