DTB Nola Andouille Pâté


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DTB Nola Andouille Pâté
Pâté sounds harder to make than it really is, but sous vide style cooking makes this recipe a cinch! Pair it with toasted artisan bread and a few pickled vegetables of your choice!
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Course Appetizers
Occasion Formal, Winter
Servings
Quart
Ingredients
Course Appetizers
Occasion Formal, Winter
Servings
Quart
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Grind pork butt, bacon, and chicken liver in meatgrinder or food processor until smooth.
  2. Take the crust off the sourdough and cut into cubes.
  3. Mix eggs and whole milk in the blender add the bread cubes and blend until smooth.
  4. Combine spices to make the spice blend.
  5. Mix the ground meat, panade, and spice blend together.
  6. Add the brandy and mix until well combined and emulsified.
  7. Place pâté mixture in a small bread loaf pan wrap tightly to ensure no water enters the pâté during the cooking process.
  8. Cook in water bath at 167 degrees for 2 hours until the internal temperature is 174 degrees Fahrenheit.
Recipe Notes

This recipe is provided courtesy of DTB Nola in New Orleans.

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