Pork liver pate is a hearty, tasty and healthy breakfast, snack or light dinner. The recipes for making pork pate are quite simple and inexpensive, and it can be stored in the refrigerator for up to a week.
All about liver pate
Beautifully decorated liver pâté, which contains many mouth-watering ingredients, has a delicate taste and a festive look. To make the pate homogeneous and tasty, it is advisable to soak the liver in milk before cooking, which will remove the characteristic taste and give it softness. Pork liver pate can be used anywhere - spread on pancakes, stuffed eggs, bake in the oven with bread, or make ready-made sandwiches.
Some cooks add grape juice, sour cream or white wine to pork pate, and grind boiled eggs with seasonings and other ingredients.
It is easy to choose and prepare products for pork pate - when buying frozen liver, pay attention to the period of its production and storage. Also, it should not be too dark, as this indicates liver contamination. Choose a product taken from young pigs - they have a sweet smell without mustiness and taste without specific impurities.
If you bought an old animal's liver, soaking it in milk or placing the liver in boiling water for a couple of minutes will help soften it. Remember to remove the bile ducts and veins that could ruin your meal.
Homemade pork pate recipe
To make pork pate, take:
- 900 grams of pork liver;
- 200 grams of fresh lard;
- 2-3 carrots;
- 3-4 onions;
- 100 grams of butter;
- nutmeg, salt and black pepper to taste.
Soak the liver in water for two hours, changing the water several times in the process. Cut the bacon into large cubes and fry it until crackling. Rinse the soaked liver, remove the films and cut into small pieces. Fry them in fat from lard to curdling protein and place on a plate.
Peel the carrots and onions, cut them into medium cubes and fry in the same skillet. Add liver and cracklings to frying, salt everything, then add nutmeg, pepper and stir the ingredients. Simmer them for 10 minutes, stirring occasionally, and then cool and pass the mass through a meat grinder three times.
To give the pate a special flavor and piquant notes, nutmeg is added to it.
Lay a sheet of food grade paper and spread a thin layer of butter over it. Place the pate in the middle and roll the sausage out of the paper. Pinch the edges of the paper tightly and place the sausage in the refrigerator until it solidifies. Cut the finished pate into portions, garnish with a piece of butter and serve.
