How to cook liver pate at home?

Liver paste is a delicious, nutritious, nutritious and very profitable dish that is good for preparing not only for holidays (on weekdays it is very suitable for making morning sandwiches). You can cook using the liver of different pets and birds, of course, in each of the options, there are certain subtleties.

About the composition of liver pie

In addition to the cooked liver itself, the pates usually contain hard-boiled eggs , butter or drowned animal fat, ground spices, salt, sometimes browned onions and fresh garlic.

The preparation of liver pate at home is a simple matter, the main thing is the availability of a good grinder or a food processor (well, or a powerful blender) on the farm.

The general idea is something like this: cook the liver and, together with the other ingredients, grind it into a gentle mince. Then add spices, salt and butter.

Recipe for cooking liver pate from pork with lard at home

Ingredients:

Preparation

Before preparing the liver pate at home, prepare the liver: cut into large pieces and cook for a maximum of 20 minutes (if cooking is harder). We extract the pieces, do not pour the broth.

Eggs separately cook hard-boiled, cool and remove the shell.

On the overturned fat (we use all the fat) lightly wesser or fry the finely chopped onions. Cool it down. Garlic is cleaned.

Grind the boiled liver, garlic, boiled eggs and onion roast with a meat grinder or a combine. We season the mixture with spices, pour in wine, add salt, if necessary, add a little broth, in which the liver was cooked. All carefully mix and lay in non-plastic containers with lids. We store in the refrigerator. It makes sense to use 1-1.5 kg of liver, not more. Instead of bacon you can use natural butter, then the pate will turn out to be more tender.

Chicken liver pate at home

Pate from chicken liver it makes sense to cook on butter and without onions. In other respects, the proportions of the ingredients and cooking are almost the same. Melted butter poured in the last turn. Tender pate from chicken liver is suitable for feeding children from 4 years.

Beef liver paste at home

Since the beef liver has a specific taste and aroma, we first cut it into small pieces and soak it in milk with the addition of ground spices for at least 2 hours, and preferably 4.

All the proportions of the ingredients and the sequence of actions are the same as if we were making pate from pork or chicken liver.

We serve pâtés with bread, flat cakes or pancakes.