Lise's Pate D'campagne

• 1 12 lbs sausage, without casings
• 12 lb ground beef
• 2 eggs, beaten
• 1 teaspoon thyme
• 2 garlic cloves, minced
• 1 teaspoon sage
• 2 tablespoons cognac
• 2 boneless skinless chicken breasts, cut in thin slices
• 2 pork loin, cut in thin slices

1. Preheat oven to 275 degrees Fahrenheit.
2. In a bowl, mix together first seven ingredients.
3. Set aside.
4. Using either a pate pan or loaf pan, put a layer of the mix you made, then a layer of chicken, then mix again, then a layer of pork.
5. Continue with this pattern until the pan is full, making sure to end with the mix.
6. Place 3 bay leaves over the top and cover with aluminum.
7. Place a casserole pan of water on the bottom rack of your oven.
8. Place pate pans on the top rack and cook for six hours.
9. Check to make sure you keep water in the water bath, adding some as needed.
10. After the six hours, pull from oven and carefully drain oil and fat.
11. Place newspaper and cooling racks on the counter.
12. Turn pates onto racks, allowing to drip.
13. Let pates cool completely then wrap in aluminum foil and freeze in freezer bags.
14. Important, this is best if you allow it to remain in the freezer for at least one month before eating.
15. To serve, allow to defrost completely, then slice in 1/4 inch slices and serve with good crusty french bread or high quality crackers.

sausage, ground beef, eggs, thyme, garlic, sage, cognac, chicken breasts, pork loin

Taken from www.food.com/recipe/lises-p-t-dcampagne-407448 (may not work)