Andouille Pâté Created by Chef Carl Schaubhut, DTB, New Orleans, LA
Recipe from Chef Carl Schaubhut, DTB, New Orleans, LA
Meat: • 1 ¼ lbs. diced pork butt • ¼ lb. bacon • ½ lb. chicken liver Panade: • 2 eggs • ⅓ cup whole milk • 1½ slices sourdough or white bread (no crust) Spice Blend: • ½ Tbsp. ground black pepper • ½ Tbsp. cayenne pepper • ½ Tbsp. paprika • ½ tsp. mustard powder • ½ Tbsp. garlic powder • ¼ Tbsp. onion powder • 1½ Tbsp. salt • ½ tsp. Prague curing salt
Grind meat on medium grinding plate. Puree panade ingredients in food processor. Mix spices. Fold panade and spice blend into ground meat. Mix with a rubber spatula until well incorporated and emulsified. Line a metal loaf pan with plastic wrap. Make sure you have about 2 inches hanging over the side. Pack mixture firmly into lined loaf pan. Fold over excess plastic wrap. Place loaf pan into roasting pan or casserole dish. Pour boiling water in pan or dish around the loaf pan. Cover the entire dish with foil. Bake at 350 degrees Fahrenheit until the internal temperature of the paté reaches 174 degrees Fahrenheit.
How to serve
Serve with creole or spicy mustard, a baguette and accompaniments. Serves 6.