Country Sausage Pate

 Country Sausage Pate

From San Francisco A La Carte

A perfect  picnic pate or elegant first course for a formal summer dinner.  It freezes well and would be lovely served with a homemade brioche and wine.

2 lbs. good bulk country style pork sausage

2 lbs. fresh spinach, chopped and squeezed dry

2 t. salt

1/2 t. mace

1/2 t. cinnamon

1/2 t. thyme

1 1/2 minced fresh basil

Preheat oven to 375 degrees F.  Mix all ingredients well in a blender or food processor.  Pack into a 9 inch loaf fan and bake for 45 minutes.  Remove form the oven and weight down immediately with a brick wrapped in foil or with several heavy cans.  Cool, wrap well, and refrigerate.  When ready to serve, unmold on serving plate and scrape off any excess fat.  Slice and serve with crackers.  This keeps well refrigerated for 1 week, or frozen for 3 weeks.  It may also be served as a first course on a lettuce leaf, garnished with cherry tomatoes and homemade bread.

You can read the original post here, The Bad Girls Book Club Eats Again.

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