Sous vide terrine/pâté

jens

I am sure you excellent guys at ChefSteps have a great recipe for a Pâté de Campagne (or a terrine as normally pâté is something with dough). I heard that many have had success making terrine sous vide but I need your advice. 

Thanks for making my life better (but more complicated in getting strange ingredients impossible to get in Denmark)

Danny_Taylor_Sterling_60168

Jens,

I usually cook my Pork pâté at 62.7c until an internal of 60c. I then press it over night in the cooler. Now I know traditionally Pâté de Champagne is wrapped in some sort of cured pork, Be sure to cook it as soon as you construct said Pâté to prevent your forcemeat from curing. I believe Ruhlman has a recipe. Although, I always enjoy using Le guide for recipes like this. 

Best,

Danny