My only bit of serious paté making kit is this electric mincer, with which I processed (on the coursest setting) 2 kg Belly, 1 kg Liver, and 1 kg 'Throat'. Oh, and some truffle.
I added 5 eggs, dried herbs, salt and pepper, Armagnac, and a few dried chilli flakes.
The mixture was potted into 350 gm jars, and sterilised for 3 hours on our wonderful wood fired stove 'George'. Unfortunately the photo gives no idea of all the steam and heat involved.
Today I'll do it all again. My second batch will be slightly different, with more Liver to Belly ratio (1 kg of each). Happy days.