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–+ servings

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
Servings 1 Quart

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.
Keyword DTB Nola, sous vide
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