- 1 1/4 lbs. lamb shoulder, cubed
- 1/2 lb. pork butt or shoulder, cubed
- 1/4 lb. pork fat, cubed
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 teaspoon fennel seed
- 1/2 cup California Prunes, diced
- 1/4 cup walnuts, coarsely chopped
- 1 tablespoon chopped fresh rosemary
- 1/4 cup fresh parsley leaves, chopped
- 4 cloves garlic, chopped
- Zest of 1 orange
- Caul fat to line pans (optional)
- Whole grain mustard, cornichon and crusty baguette slices
Grind meats through a 3/8 in grind plate (or have butcher coarsely grind). Finely grind all spices and add to the meat mixture. Stir in Prunes, walnuts, herbs, garlic and orange zest.
Line a loaf pan with caul fat, leaving excess on sides to fold over the top. Pack the mold tightly with sausage mixture and fold caul fat over the top, trimming excess.
Place pan in a larger, deep baking dish. Create a water bath by filling the dish with water that comes to at least 3/4 up the sides. Bake at 325°F for 1 to
1 1/2 hours or until meat reaches 140 degrees. Let cool to room temperature, then cover and refrigerate overnight.
Slice 1/2-inch thick and serve with bread, mustard and cornichon. Pate may be prepared up to 1 week ahead and stored tightly covered in the refrigerator.