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!
Ingredients
- 1 1/4 lbs. Pork Butt
- 1/4 lbs. Bacon
- 1/2 lbs. Chicken Liver Panade
- 2 eggs
- 1/3 cup whole milk
- 1/3 cup Sourdough Bread, crust taken off and torn into cubes
- 1 1/2 tsp. black pepper
- 1 tsp. Cayenne
- 1 1/2 tsp. Paprika
- 1/2 tsp. Mustard Powder
- 3/4 tsp. Onion Powder
- 3 tsp. salt
- 1/2 tsp. Curing Salt (Prague Powder)
- 3 Tbsp. Brandy
Instructions
- Grind pork butt, bacon, and chicken liver in meatgrinder or food processor until smooth.
- Take the crust off the sourdough and cut into cubes.
- Mix eggs and whole milk in the blender add the bread cubes and blend until smooth.
- Combine spices to make the spice blend.
- Mix the ground meat, panade, and spice blend together.
- Add the brandy and mix until well combined and emulsified.
- Place pâté mixture in a small bread loaf pan wrap tightly to ensure no water enters the pâté during the cooking process.
- Cook in water bath at 167 degrees for 2 hours until the internal temperature is 174 degrees Fahrenheit.
Notes
This recipe is provided courtesy of DTB Nola in New Orleans.
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