Hello everyone!

Today I will tell you about another cooking method homemade liver pate.

To make liver pate at home, we need:

• Liver - 0.5 kg,
• carrots - 1 large or 2 small,
• onion -2 medium,
• garlic - 1 clove
• butter or ghee - 1 tablespoon
• milk - 180 ml,
• salt and spices to taste,
• if desired, add bay leaves and peppercorns, which are removed after cooking the liver.

Homemade pate can be made from any liver: beef, pork, lamb, chicken, goose, turkey.

How to make homemade liver pate

Wash the liver, remove films and thick ducts, cut into large pieces. All vegetables are coarsely chopped, carrots can be grated on a coarse grater. Vegetables will add tenderness and juiciness to the homemade liver pâté.

Using this recipe, you can cook homemade liver pate in a Dry Cooker, under the lid, in a frying pan, or in a Dry Cooker. Just add the liver and the rest of the ingredients for the pate, fill it with milk and simmer for 25-30 minutes over low heat. Salt at the end of cooking, so the liver will be more tender.

How to cook liver and vegetables for pate in the microwave:

the liver, onions, carrots, garlic, milk are put in a dish for cooking in a microwave oven (microwave oven) and cook at full power for 7 minutes. In this microwave liver recipe, you will need to add more water, about as much as milk. After the microwave signal, let the liver stand in it for another 5 minutes. Well, I advise you to salt the liver after cooking it, hot.

You can prepare the components of homemade liver pate in a multicooker ,

It is very easy to cook homemade liver pate in a multicooker, it will save you from the stirring process 🙂 Load the liver, onions, carrots, garlic and milk into the multicooker bowl, select the "baking" program and set the cooking time to 35 minutes. Press the start button to start the process. Our multicooker is cold, so we slightly increased the cooking time. Salt the liver preferably at the end of cooking.

We put it in a container for cooling in the refrigerator, I used a silicone mold for cupcakes.

I edited a detailed photo recipe for liver pate for you in a video slideshow:

Such homemade liver pate can be used for sandwiches and as a filling for stuffed eggs and potato boats. And from the liver pate, you get a delicious roll with butter.

Easy and inexpensive homemade pork pate recipes from simple ingredients, give it a try!

The pate is tasty and satisfying, well cut into thin slices.

• Pork liver - 1.2kg
• Undercale (peritoneum) - 800g
• Onion - 400g
• Carrots - 200g
• Ground black pepper
• Eggs - 3 pcs.

Cut the undercap (without skin) into large pieces. Clean the liver from the duct and also cut into large pieces.

Cut the onion into quarters. Grate the carrots on a coarse grater.

Put a layer of underwire in a thick saucepan on the bottom. Above - a quarter of carrots and onions. Season with salt and pepper. Then put a layer of liver and again onions with carrots. Season with salt and pepper.

Repeat layers. The top should be onions with carrots. Pour in 150ml of boiled water, cover and put in an oven preheated to 200 degrees for 1 hour. Reduce temperature to 175 degrees and bake for another hour.

Allow the meat with liver to cool and mince twice. Or once through a meat grinder and punch with a blender until smooth.

Add yolks and mix.

Add whipped egg whites and stir gently from bottom to top.

I laid out one baking dish with strips of bacon. This is not necessary, but it turns out to be tastier and more beautiful. I filled the dish with pate and covered with bacon. The rest of the pate was laid out in disposable aluminum molds. I put the pork liver pate for 20 minutes in the oven preheated to 180 degrees. The pate should be allowed to cool a little in the tins, and then turn them over onto a dish.

Pork liver pate is ready. Bon Appetit!

Recipe 2: pork liver pate at home

• Pork 700 grams
• Pork liver 300 grams
• Bulb onion 1 pc.
• Cognac 50 ml.
• Salt 2 tsp
• Ground black pepper 1 tsp

Wash the pork neck, dry, cut into pieces.

Wash the pork liver, remove films and bile ducts.

Pass the pork and liver through a meat grinder along with the peeled onion. Add cognac, salt and pepper to the minced meat, no more spices are needed, I remind you that this is a homemade option. Mix the mixture thoroughly.

Traditionally, terrine is baked in the forms of the same name, rectangular, with high sides; a glass or ceramic cake pan is suitable. If possible, buy a piece of pork fat net on the market and cover the mold with it so that the edges hang down, if not, just put the minced meat in the mold and compact. Put a couple of bay leaves on top of the mass and wrap the edges of the gland (if using.

Preheat the oven to 180 degrees. Take a suitable deep baking sheet and place a mold or several forms with terrine in it. Pour boiling water into a baking sheet so that it reaches 2/3 the height of the mold and put the baking sheet in the oven for one hour and twenty minutes. We take out the finished pate from the mold, cool it, cover it with foil and send it to the refrigerator for two days.

Recipe 3: how to make pork pate at home

Today we will prepare pork liver pate in the form of a beautiful roll stuffed with cream, which we will prepare from egg yolks and butter. Pork liver pate is so externally beautiful and tasty that it can decorate any festive table, buffet table, as well as delight your guests with its exquisite taste. The pate can be served on the festive table cut into pieces as an independent snack, as well as spread on sandwiches.

Despite the large number of steps in the recipe, the pork liver pate is very simple and not difficult to prepare. As for the products, in the recipe we will use products that are available to absolutely everyone, and they can be purchased at any outlet.

• Pork liver - 1000 grams
• Lard - 300 grams
• Carrots - 1 carrot
• Onion - 1 onion
• Kitchen salt - 1 teaspoon
• Butter - 200 grams
• Ground black pepper - ¼ teaspoon
• Hard boiled chicken eggs - 8 eggs
• Food foil

And now let's move on to the recipe with a photo, namely, to the step-by-step preparation of a dish with photos.

It will turn out to be a very tasty dish. First, let's prepare the products for the pate.

How to make pork liver pate - recipes with photos, step by step cooking:

Rinse a fresh piece of bacon and cut into medium-sized cubes, as in the photo. Lard can be sliced ​​directly into the skin.

Rinse the pork liver and cut into medium sized pieces. At the same time, removing streaks and hymen.

Peel the onions and carrots and cut into slices as shown in the photo.

Heat the pan, add lard and fry. As a sufficient amount of fat appears in the pan, add the pieces of liver and fry the liver a little, for about 5 minutes.

As the pork liver has acquired a light color, we will immediately add salt and pepper to it.

Now add pieces of onion and carrots to the liver, as in the photo.

Cover the pan with liver and vegetables with a lid, set the fire to a minimum and simmer until tender, stirring occasionally. Cool the finished liver to room temperature.

Hard-boiled eggs, peel.

Cut the chicken eggs into two parts lengthwise, carefully extract the yolk from the eggs and put it in a saucer. We don't need proteins, so you can use them to cook other dishes.

The liver has already cooled down, and we pass it through a meat grinder 2-3 times along with lard, vegetables and the resulting juice during frying.

We crush the resulting liver mixture with a spoon, as in the photo. You should get a slightly moist liver mass, if the mass is dry, then sprinkle a little water on it.

Rub the egg yolks through a sieve, as in the photo.

You should have such a beautiful and tender egg yolk crumb.

Butter needs to be held for 20 minutes at room temperature so that it becomes soft. Combine soft butter with a delicate yolk mass.

Mix the cream well with a spoon until smooth. The cream for the pork liver pate filling is ready.

On the table we spread a piece of food foil, and on it we spread the pork liver pate in an even and thin layer.

On a layer of pork liver pate, apply a layer of yolk-butter cream, spreading it over the entire surface with a tablespoon. Try to spread, stepping back from the edges, about 0.5-1 centimeter, as in the photo.

To roll a tightly roll, pork liver pate must be rolled on one side with foil, folded slightly, pulled out the foil and tucked it up, rolled it up a little, folded the foil and so on until we roll up the whole liver pate into a roll.

Since the pork liver pate turns out to be long, it can be safely divided into two parts, which we will do with you.

We wrap two parts of pork liver pate in foil and put in the refrigerator for 8-12 hours, so that our pate would be infused and acquire an excellent aroma and unique taste.

After 8-12 hours, we take out the pork liver paté roll , cut across into not thick slices or spread sandwiches with them and treat guests to a beautiful and tasty snack on the festive table. Bon Appetit!

Recipe 4: pork liver pate at home

• pork liver - 500 grams,
• onions - 150 grams,
• carrots - 150 grams,
• butter - 200 grams,
• 30 grams of refined vegetable oil,
• ground black pepper, salt - to taste.

We wash the liver under running water, cut out the veins, ducts and cut into small cubes. Wash carrots and onions, peel and also cut into small cubes or grate. Fry the onions in vegetable oil for five minutes over medium heat.

Put the carrots in the pan and fry for another 10 minutes, if grated, 20 minutes, if diced. You can make it easier - bake liver pate in the oven. Grease a baking dish with vegetable oil, put chopped vegetables and liver, send to the oven, preheated to 180 degrees, for 30 minutes. It is best to cover or seal with foil.

It is necessary to grind the liver with vegetables into a paste. You can twist the contents of the pan twice with a fine-mesh meat grinder, but it is better to use a hand blender. This will make the pate more tender and airy. Grind the liver with vegetables into a homogeneous mass without lumps, salt and pepper. It is better to take finely ground salt.

We spread the softened butter. Before preparing the pate, just leave it on the table for at least half an hour. Take real butter, which contains only cream. The spread will spoil the taste of the pate. Grind the paste with butter again to distribute the butter evenly.

Take a plastic or glass container and line it with cling film so the pate can be easily reached and placed on a plate. Although it is possible not to use the film and spread the paste directly from the container. We remove the pate in the refrigerator until it hardens completely, and then serve it to the table.

Bon Appetit!

Recipe 5: pork liver pate with butter (step by step photos)

Pork liver pâté with butter is a simple yet delicious snack that you can prepare for your family and guests alike. Homemade pates are especially popular, especially liver ones. The pate is not difficult to prepare, but it turns out to be tender and fragrant. Pork liver is in no way inferior to beef or chicken, especially when preparing this snack. Try it, you will definitely like this pate.

• pork liver 500 g
• onion 1 pc.
• carrots 1 pc.
• butter 100 g
• salt to taste
• ground black pepper to taste
• vegetable oil 3 tablespoons

Recipe 6: how to make a simple pork pate at home

• 300 grams of liver
• 30 grams of butter (take better quality),
• 1 onion
• 1 carrot,
• salt to taste
• vegetable oil

Put the liver in a bowl, cover with water and leave for 20 minutes. Then drain the water, rinse again. Transfer the liver to a board and chop it up.

Peel the carrots and onions. Chop the onion and finely grate the carrots.

Fry the liver in a pan, be sure to salt it.

Put the carrots and onions to the liver. Also fry.

Twist the mass in a meat grinder, add oil.

Then purée until smooth.

Pork liver pate is ready! Consider the fact that it is stored for no more than 3 days.

Recipe 7, step by step: how to make pork pate with onions at home

Homemade pork pate recipe. I like that it prepares very quickly. Naturally, the taste cannot be compared with the store one.

• pork liver - 500 g;
• large onions - 1 pc .;
• large carrots - 1 pc .;
• salt to taste;
• vegetable oil - for frying;
• butter - 200 g;
• water - 200 ml

First you need to peel and chop the onions. You can cut both large and small, because then everything will be ground in a meat grinder. She put the pan, on which she poured vegetable oil, put on the fire and put the prepared onion.

Until the onion reaches softness in a pan, peel and rub the carrots on a coarse grater.

Add the carrots to the onions in the pan.

Having naturally mixed, I bring it almost to readiness. At this time, I cut the soaked and washed liver into large pieces.

I put the liver in a pan with vegetables.

poured water

and left to stew for 15 minutes.

During this time, the water will evaporate, and all the contents in the pan are cooked. I take the butter out of the refrigerator and let it melt a little.

Putting together a meat grinder. I use the smallest grate.

Whoever has a blender can use it. I pass everything that was in the pan through a meat grinder.

I add the already softened butter, taste it for salt (if necessary, add some salt) and grind everything until smooth. Of course, it was possible to use a mixer, but I did not do this, because I was too lazy to wash one more dishes later.

I put the prepared pate in clean and dry containers, put it in the refrigerator.

The product is natural, quickly prepared, little money and time spent. When you need to have a snack or drink tea, coffee, you just need to spread the liver pate on the bread.

Recipe 8: pork liver pate (simple with photo)

The stores have a huge selection of all kinds of pates, for example, from the liver. Those who make such purchases from time to time know that a good pate is usually not cheap, and that a product that has a democratic price, unfortunately, is not as good as we would like it to be.

All this is a very good incentive to make good quality pates at home. The production of pates at home, however, takes some time, but this is offset by their quality and cost.

• Liver 650 g
• Vegetable oil for frying
• Salt to taste
• Pepper to taste
• Carrots 2 pcs.
• Bulb onion 1 pc.
• Butter 180 g

Cut the liver into pieces. It is possible - quite large, after all, we will need to grind the pieces later.

Fry the liver in a frying pan in pork fat or vegetable oil along with chopped onions and grated carrots. Salt and pepper. If you like any kind of seasoning for meat, then you can add them. We need a lot of oil, since vegetables will absorb it, so we can add it if necessary.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

This by-product has a high fat content, but also contains a large amount of trace elements, vitamins, which are in their natural form. After cooking, pork pate will contain biologically important components that heal, nourish the human body, which are easily digested and stored for a long time.

How to make pork liver pate

You only need to buy fresh offal to create a delicious snack. The liver should be red-brown in color, without blood clots, spots, and have a smooth surface. Pay attention that there are no bile-stained places, less bile ducts. To prepare pork liver pate, it is first washed well, peeled off the shell (film).

Pork liver pate can be bitter. To avoid this, it is necessary to soak the meat in cold water, change the liquid several times. It is recommended to blanch the offal before cooking. To do this, you need to cut the liver into large pieces, dip in salted water, cook for 5 minutes. Next, discard the meat in a colander, rinse with cool water. After that, the liver will be juicy, soft and not bitter.

Pork liver pate in a slow cooker

The preparation of this delicious sandwich snack can be accomplished in several ways. One of the options is a multicooker, a wonderful and very convenient device that all housewives appreciate. It helps to cook a huge number of different dishes at home without much effort. Pork liver pate in a multicooker helps to achieve the necessary state of the offal, after which you can easily achieve the necessary consistency with the help of chopping. There is no need to smoke the kitchen with a frying pan or heat it in the oven, everything turns out quickly and easily.

Pork liver pate baked in the oven

As a rule, the appetizer is brought to the desired state after the meat is fried or stewed, but in this version everything is done the other way around. Pork liver pate baked in the oven must be pre-crushed until smooth and only then it is baked, spread out in tins. Unlike classic cooking, with this option, the appetizer can be served immediately hot, you do not need to wait until it cools down. Part of the treat can be eaten immediately, and the second can be sent to the refrigerator for storage.

Pork liver pate in jars

Many housewives stock up on tomatoes, cucumbers for the winter, but you won't surprise anyone with such salting. You can make canned pork liver pate at home. As additional components, as a rule, mushrooms, onions and fresh vegetables, spices, herbs are taken. Before closing the jar, be sure to sterilize it in the microwave or oven. Of the dishes, you will also need lids, a large resealable container, a blender or meat grinder, and a grater. In the future, just follow one of the recipes, which will be given below.

Pork liver pate at home - recipe

On store shelves, you can find this ready-made treat for a reasonable price. However, most housewives want to know how to make pork liver pate at home. More often than not, cooking yourself is much cheaper than overpaying for packaging at the supermarket. There is a classic recipe for pork liver pate, but there are also options with the addition of additional spices, vegetables to give the desired taste. You can independently adjust the amount of ingredients based on your personal preferences, the main thing is to keep the proportions.

Pork pate at home

Cooking time: 1-1.5 hours.
Servings Per Container: 15.
Calorie content of the dish: 145 kcal / 100 grams.
Purpose: appetizer.
Cuisine: European.

Pork pate at home can be cooked in a slow cooker or oven, but in any case, the algorithm of actions is similar. You should definitely buy a good piece of liver, because spoiled meat will greatly affect the taste. Below is a recipe for pork liver pate, which also includes lard and fresh vegetables. You will need a larger pan to simmer all the ingredients on it.

Ingredients:

• onions -2 pcs.;
• salt;
• carrots - 300 g;
• pork liver - 1 kg;
• black pepper;
• butter - 200 g;
• fresh bacon - 300 g.

Cooking method:

1. Cut the bacon into large pieces, place in a preheated frying pan.
2. Peel, wash the carrots, cut into thin slices, then chop into strips. Add to the frying pan (it should already have fat for frying lard), cover with a lid.
3. Cut the onion in a convenient way, you can dice or half rings. Add to carrots, stir and cover again.
4. Wash the liver, cut off the veins, film. You can pre-soak the offal in milk / water. Divide the pliver into medium pieces, add to the rest of the ingredients, cover, stew the appetizer for 5 minutes.
5. Stir all the ingredients carefully, leave to simmer for another 30 minutes. 10 minutes before cooking, add salt and pepper to taste. You can check the readiness of the dish by the absence of ichor when you cut the largest piece of liver.
6. Using a meat grinder, twist the finished mass twice to get a homogeneous, tender appetizer.
7. It is better to add butter to a warm mass, then you can simply cut it into pieces, and it will melt by itself. If the pate has cooled down, then melt the butter first.
8. Stir the mass thoroughly; it must be cooled by transferring it to another container.

Homemade pork liver pate

Cooking time: 2-2.5 hours.
Servings Per Container: 20-25.
Calorie content of the dish: 160 kcal / 100 g.
Purpose: appetizer.
Cuisine: European.
Complexity of preparation: medium.

Pork liver pate at home will turn out delicious, without bitterness, only if you choose a good liver. Look for fresh, stain-free meat that is reddish-brown in color with a minimum of veins or bile ducts. You can eat this appetizer immediately after preparation or canning it for the winter in jars (if you wish). Below is a step-by-step recipe for creating this dish.

Ingredients:

• fat - 1 kg;
• garlic - 10 cloves;
• liver - 1 kg;
• black peppercorns;
• onions - 0.5 kg;
• heart - 1 kg;
• carrots - 0.5 kg;
• Bay leaf;
• allspice.

Cooking method:

1. Cut all the meat into large pieces, put in a saucepan, cover with water and put on fire. When the liquid boils, drain it, rinse the offal with running water, put it back in the pan, boil it again and reduce the heat to a level so that the contents boil slightly, put the salt. Add spices 20 minutes before the end of cooking the liver.
2. Put coarsely chopped bacon in a separate container, fill it with water and put on fire and reduce it after boiling. Keep both pans for 2 hours.
3. First, chop coarsely, then scroll the carrots, onions, and garlic through a meat grinder.
4. Throw the finished bacon, offal in a colander, let all the liquid drain. Then pass through a meat grinder and mix with the rest of the ingredients. If the consistency does not look completely homogeneous, roll the mass again.
5. Put the ingredients in a saucepan, put on fire, keep onions until cooked. You can add salt if necessary.
6. Next, you can arrange the snack in sterilized jars or serve it on the table.

Delicate, aromatic, spicy liver pâté is a great option for breakfast or a snack. Make it at home with your own hands, so you will be sure that there are no impurities in the dish - only natural ingredients. Make sandwiches, pies, or snacks with it.

Grocery list:

• one onion;
• chicken liver - 250 gr;
• one carrot;
• butter - 150 gr;
• salt - 6 g;
• non-aromatic oil - 50 g;
• black pepper - 3 gr.

Step by step cooking:

1. We take out a portion of oil from the refrigerator in advance. Let it soften a little.
2. Process the onion and carrots by peeling and washing.
3. Chop the onion into small cubes.
4. We pass the carrots through a medium grater.
5. Pour half of the total amount of sunflower oil into a frying pan, heat on the stove.
6. We shift the onion and sauté for 5 minutes, reducing the heat.
7. Pour in the carrots, cook for another 10 minutes, stirring occasionally with a spatula.
8. Chop the washed chicken liver into pieces.
9. Add the remaining oil to the frying pan and cook the liver cubes in it.
10. After 5 minutes, turn off the high heat.
11. Grind the fried vegetables and liver in a meat grinder.
12. When they have cooled, add butter, spices and salt. We mix.
13. We close the mass in the refrigerator for half an hour.
14. The pate is ready. If you want to decorate it beautifully, put the liver mass in a beautiful mold. When the pate has cooled, remove it from the mold and garnish with a sprig of parsley.

In a multicooker

You will need:

• two medium carrots;
• two cloves of garlic;
• chicken liver - 0.5 kg;
• ground black pepper to taste;
• butter - 100 gr;
• two onions;
• salt - 7 gr.

How to make a pate:

1. Wash the liver from mucus and cut into pieces.
2. Chop the peeled onions finely.
3. Grater the carrot roots.
4. We put pieces of liver and vegetables in a multicooker bowl.
5. Chop squeezed garlic there, add pepper and salt.
6. Stir all products, close the lid.
7. Set the multicooker cooking program to the "Putting out" mode. Time - 1 hour.
8. As soon as the kitchen appliance signals the end of cooking, transfer the juicy steaming mass to another container and cool it.
9. Throw in a piece of butter, load everything together into a blender and grind.
10. If the pate seems too dry, pour milk into it.
11. Transfer the homogeneous mass of the pate into the molds and refrigerate.
12. After an hour, you can enjoy the taste of natural homemade food.

Beef liver

Main components:

• milk - 150 ml;
• beef liver - 1 kg;
• two onions;
• two arrows of green onions;
• salt to taste;
• two carrots;
• butter - 150 gr;
• black and red pepper - 10 gr;
• sunflower oil - 40 ml.

How to make beef liver pâté:

1. Cut the liver cleaned from films into strips.
2. Chop the onion with a knife and chop the carrots.
3. We turn on the gas stove at full capacity, put a frying pan with butter and pieces of onion, liver and carrots.
4. Fry them for 5 minutes in this mode.
5. After that, pour in milk, add salt, peppers and simmer under a lid for 20 minutes at reduced heat.
6. Once everything is ready, cool the mass and grind it with a blender.
7. We heat the butter separately.
8. Add half of its amount to the pate and once again go through it with a blender.
9. We spread the food in a mold, fill it with the remaining butter.
10. Decorate it with green onions and put it on the shelf in the refrigerator.
11. After 4 hours, the pate can be spread on the bread. Bon Appetit!

With the addition of mushrooms

Mushrooms add zest to the familiar liver pate. It turns out to be unusually tasty and aromatic.

Recipe composition:

• one onion;
• cream - 90 ml;
• a clove of garlic;
• chicken liver - 0.5 kg;
• champignons - 0.2 kg;
• a slice of butter - 50 gr;
• two bay leaves;
• olive oil - 40 ml;
• five peppercorns;
• white wine - 90 ml;
• nutmeg - 5 gr.

Cooking method:

1. Load chopped onions and garlic into a frying pan, pour olive oil over the vegetables and fry.
2. After three minutes, transfer 100 grams of chopped mushrooms.
3. After another 3 minutes add the pieces of liver, nutmeg, pepper and bay leaves, pour in the wine. Simmer for 20 minutes.
4. Remove the bay leaf and pepper from the pan.
5. Transfer everything else to a blender and turn it on at medium power.
6. While doing this, add cream and soft butter.
7. Prepare a form for the pate and transfer to it a homogeneous mass.
8. We still have 100 grams of mushrooms left. We chop them finely, sauté them in a skillet and put them on the pate.
9. As soon as they cool down, put the pate in the refrigerator.

Pork liver

A very satisfying, nutritious pate is obtained with the addition of pork liver.

You will need:

• cognac - 40 ml;
• liver - 1 kg;
• one onion;
• nutmeg - 5 gr;
• one carrot;
• non-aromatic oil - 30 ml;
• butter - 90 gr;
• salt;
• black pepper;
• one leaf of lavrushka.

How to make pork liver pate:

1. Fill the pork liver with milk and leave for 3 hours. During this time, all the bitterness will go away from the product.
2. Saute finely chopped onion and carrots in a frying pan.
3. After 5 minutes, add the pieces of liver.
4. The dish is stewed with a little oil for 20 minutes under a lid.
5. Pour pepper and salt to it, put a bay leaf.
6. As soon as the contents of the pan have cooled, we twist it through a meat grinder.
7. Add cognac, liquid butter, a pinch of nutmeg to a homogeneous mass.
8. Beat everything with a blender.
9. The pate is ready. It remains to put it in a bowl and put it in the refrigerator for a couple of hours.
1. Cook the eggs until they are fully cooked. When they cool down, clean and grate.
2. Transfer the liver to a wide bowl and wrinkle it with a fork.
3. Pass garlic cloves under a press, finely chop the dill. We pour everything to the liver.
4. Add mayonnaise and eggs. Knead well.
5. You can leave the pate as it is, or you can grind it in a blender. Bon Appetit!

Hello everyone! Bought mutton liver (approximately 1.5 kg), planned to make liver sausage out of it. But something got lazy - made a pate: easier, faster and still tasty!

I remember that I used to buy light for dogs and cook. If you cook it for a long time, about 3 hours, then the lung becomes soft-soft and even resembles a boiled tongue in taste and consistency. I decided to cook in a slow cooker - I turned it on and forgot. She cut the lung into pieces, laid down the whole heart. I also added a couple of pieces with a bone from the ram's leg. It is here in the photo with a heart and meat on top - for clarity. Then I put them down. Salted. I added a little water, a smaller glass.

I turned on the cartoon for 3 hours and forgot.After 2.5 hours I went and checked it - it was cooked! Light, tender and soft.

She cleaned the lamb liver from films, cut it into three parts and put it on top in a cartoon, so that it could be steamed and remained juicy.

While the essence and the matter, it turned out that the liver was cooked for me for only 20 minutes (during the cooking process, I turned it over).

For food it turned out the way I adore - with blood !!! I could hardly resist not to eat it right there! However, such a liver is not suitable for pate - it will be delicious, definitely. But the pate will go bad very quickly.

In the meantime, I have onion fried ( 5 medium-sized onions). I threw the liver there, having cut it into pieces, literally for 2-3 minutes, so as not to overcook it, so that it would just "reach".

I ran it through a meat grinder with a regular grill. I played it three times. First, one meat with onions, then with creamy butter (500 g)... I bought 72% oil by mistake - I never take it. It is not suitable for sandwiches, nor for cream and pastries. So I used it in pate. The pate "fit."

Then for the third time she ran it all together.

I put the pate in the pate. What did not fit, I put it in a container in the freezer.

And in the morning for breakfast - so sincerely smear on the sandwich !!!

This is how I will show the structure in a larger way:

My opinion: I liked the pate. He's habitual hepatic is different, of course. The liver taste is not so pronounced. But in the case of lamb liver, this is even for the best. Lamb liver is slightly bitter. I read that it must be soaked beforehand. I don’t know if it would help. So from one liver, this bitterness would be obvious. And here it is only slightly, slightly felt. I liked it - it gives piquancy.

Oh, while I was writing, I went and smeared myself a sandwich! And after all, it seems to be not hungry. And so I wanted it! The last two photos - I just took it and added it at the last moment.

BON APPETIT EVERYONE!