INGREDIENTS
This is what you need for 20+ servings:
- 2 lbs. ground beef
- 1 lb. chicken livers
- 2 lbs. pork roast, cooked, diced
- 1 1/2 lb. onion & bell pepper mix
- S&P, seasoning
Pic1: bacon-wrapped pâté de campagneDirections
2021-06-30
Pic2-4: blend chicken livers- Blend chicken livers.
Use as little extra liquid as possible. - Optional: puree ground beef.
Pic5: pork roastPic6: ground beef
Pic7: with pureed chicken livers
- Cook, dice pork roast.
- Mix with ground meat, pureed chicken livers.
Pic8: meat mixPic9: add vegetables
Pic10: mix & drain
- Simmer over low heat to dry as much as possible. Stir frequently to prevent burning.
- Stir in the vegetables.
- Optionally: drain excess liquid in colander.
This may make the final product too dry if exaggerated.
Pic11-13: all baked- Bake for 60-90 minutes @ 320 ºF.
- Remove and allow to cool.
- Refrigerate.
nacho jalapenos
Pic14-16: with nacho jalapenos- Lay out sliced nacho jalapeno peppers on the bottom of the dish.
- Fill with meat mixture.
- Bake.
Pic17-19: afterwards- Refrigerate, slice and vacuum-seal for freezer storage.
bacon-wrapped
Pic20-22: bacon- Line the loaf dish with sliced bacon, keep enough to wrap top as well.
- Fill the dish.
- Wrap the top.
- Bake.
The bacon fat will melt and form a naural seal for the pâté.
Pic23-25: afterwards- Refrigerate, slice and vacuum-seal for freezer storage.