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Pork liver pate

Cooking recipes / Snack recipes / Pastes / Liver pate

4 servings
1 hour your 20 min

Liver pate is served as a cold snack or used to make sandwiches.

Pork liver - 200 g, Onions - 0.5-1 pcs., Carrots (or parsley root) - 1 pc., Speck (spig, stove) - 50 g, Salt - 1 tsp (to taste), Nutmeg - at the tip of a knife (to taste), Ground black pepper - 0.25 tsp (to taste), Butter (soft) - 150 g

Pork liver pate recipe products.

How to make pork liver pate: Cut the liver into medium pieces.

Cut the speck into small pieces.

Peel and wash the onions and roots. Grind the onions. Cut carrots (or parsley roots) into straws.

Place the liver and roots in the pan. Pour a little water (about 70-100 ml).

The liver is simmered until soft in a small amount of water along with spices and roots over a low heat under the lid (about 20 minutes).

Then the liver, together with the speck, can be passed through a meat grinder three times (exactly three times, otherwise the pate will turn out to be grainy).

Add salt and softened butter to the cooled mass.

It's good to knead the pate.

Spread the pork liver pate immediately, until it has frozen, into molds and place it in the refrigerator.

Pork liver pate is ready. Enjoy your meal!

Pork liver pate is stored in the refrigerator for several days.