Meat dishes

German liver pate

Smakota (Smakotainfo.com) brings to your attention a very tasty one German liver pate. This pate will taste good with fresh bread, with croutons toasted in a dry pan, or with toast. Cook and enjoy!

German liver pate recipe

  • pork – 600 g (fatty piece).
  • chicken liver – 600 g.
  • onion – 1 piece (large).
  • dried oregano – 1 tbsp.
  • salt pepper.

Wash the meat well, put it in a saucepan and pour cold water so that it only covers the meat. Bring to a boil, salt well, reduce heat and cook for 40-50 minutes.

Wash the chicken liver, add it to the pot with pork, cook for another 15 minutes, then remove from the heat and cool slightly. Remove the meat and liver from the broth with a slotted spoon, cut into pieces. Peel the onion, finely chop it.

Collect the fat from the surface of the broth, heat it in a pan, fry the onion in it until light golden.

Grind meat, liver and fried onions in a blender or pass through a meat grinder 2-3 times. Add oregano, salt and pepper to taste to the resulting mass.

Dilute the pate with broth until it becomes very thick sour cream, put it in a saucepan and heat it in a water bath, stirring from time to time (50-60 minutes).

Remove the pate from the heat, mix it well again, put it in a mold and when it cools down a little, put it in the refrigerator until it cools down completely.

Pate is ready to use. Bon appetit!

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