How to make pork liver pate at home?

Pork liver pate cooked in your own kitchen is a great addition to the usual menu. There are a lot of recipes. Such food is good to cook for today, and as a winter harvest.

Prepare a pork liver pate at home is a snap. The key to creating a tasty and healthy snack will be the right choice of by-product on the market or in the store.

• The younger the pork from which the liver is taken, the softer will be the basis for cooking.
• A quality pork liver has an even red-brown color and a smooth structure. There should be no stains on the surface. On the cut, the liver is porous and moist.
• The smell of the product also matters. If it is sour, it is better to choose another copy, this one is already expired.

Before heat treatment, remove the film from the liver and remove all the wires. So that the ready-to-eat pate is not bitter, the liver must first be soaked in water, and even better - in milk.

To simplify the preparation of pate, you can divide the soaked liver into large pieces and boil for five minutes in salted water. After that, allow the liquid to drain, and rinse the pieces with cold water. All these preliminary manipulations at the end of cooking will help to get a juicy and soft product without the slightest sign of bitterness.

In general, the time of making paste depends on the recipe.

Liver paste with bacon, as well as carrots and onions can be nutritious and tasty. For its preparation, you can use a simple recipe, for which you will need:

• kilogram of pork liver (can be replaced and chicken);
• big carrot;
• two medium onion heads;
• a little fat;
• butter (fifty grams) and vegetable for roasting;
• salt;
• ground black pepper.

Butter should be removed from the refrigerator and left on the table to make it soft. Peel the onions and carrots and cut them into pieces so that they are not too large - the large size will not allow them to cook well. Heat the butter in a pan and put the prepared vegetables in it. Then wash the liver, clean it from the film and lived and cut into pieces so that it is convenient to fry. Send to onions and carrots.

After ten minutes, sprinkle the contents of the frying pan with salt and pepper. After a quarter of an hour, the products should be ready - the liver will soften and the vegetables will be fried. Liver prepared with onions and carrots should be left for a while so that it ceases to be hot. After that, scroll the fried foods in a meat grinder twice (or use a blender). Salo also scroll with the rest of the ingredients.

Add butter to the pate, mix it well and put the resulting dish in a convenient dish in the fridge. Submit to the table in half an hour.

The classic recipe for liver pate, and one of the easiest ones to use, involves the use of garlic. To create such a snack you need to take:

• a pound of pork liver;
• about fifty grams of butter from cow cream;
• carrot;
• onion;
• one bay leaf;
• garlic clove;
• pepper;
• salt.

To prepare you need to have a slow cooker on hand.

Prepare the liver, similar to the previous recipe, cut into pieces. Crumble carrots into straws and dice onions. Also do with butter. Place all prepared at the bottom of the multicooker. Add pepper, salt, garlic and bay leaf. Cook in baking mode for forty minutes. When ready, mix everything in the paste with a blender.

Delicious is obtained and pate using sour cream. It is convenient to smear it on bread, besides it comes out very satisfying. To prepare such a dish, you need to have on hand:

• half a kilo of liver;
• smoked bacon (one hundred grams, not more);
• a couple of bulbs;
• fifty grams of sour cream;
• pepper;
• salt.

Finely chop the bacon and onion, fry until golden in the pan. Add the same pieces of the liver, salt and sprinkle with pepper. To fry all together no more than ten minutes. Allow to cool, move the contents of the pan to a blender, and turn this mass into a paste. Add sour cream and beat.

A special flavor gives cheese pate. To prepare this dish will need:

• three hundred grams of pork liver;
• onion head;
• half a medium sized carrot;
• fifty milliliters of mayonnaise;
• one hundred grams of hard cheese;
• salt and pepper.

Prepare and boil the liver. It will take about forty minutes. To understand whether it is ready, you can pierce it with a knife: juice from ready-made pieces should not flow out. When the by-product has cooled, you can grind it with the help of any kitchen unit designed for such purposes. It is desirable that the structure of the resulting mass was as small as possible.

Chopped onions and carrots, crushed on a grater, you need to fry until golden in vegetable oil. Cheese grate with small holes. All components of the future pate mix in one bowl, add salt and pepper. To make the mass airy and supple, add mayonnaise. Everything should be stirred and whipped. Transfer the finished pate to a convenient dish and leave in the refrigerator for twenty-four hours.

The cream pate resembles a very thick sauce in its consistency. It is good to dip bread and crackers in it. Although, if you hold such food longer in the refrigerator, it acquires a consistency suitable for spreading similar pate on bread.

Ingredients:

• a pound of liver;
• butter cream (about seventy grams);
• nutmeg (quarter teaspoon);
• bulb;
• carrot;
• twenty percent cream (eighty milliliters);
• paprika (a quarter of a teaspoon);
• as much turmeric;
• salt.

Vegetables cut into pieces and stew in butter under the lid to become soft. After five minutes, add lipped liver to the pan. Simmer for ten minutes, then put the nutmeg and salt. Simmer on for twenty minutes.

Hepatic-vegetable mass to shift in a bowl and allow to cool. Twist or chop into a homogeneous mass. Pour the cream into the empty pan, add the paprika and turmeric. Allow this mass to warm up, then cool and add to the liver mixture. Everything is well mixed with a blender. You can eat.

Pork liver pate can be baked in the oven. This is a dietary product, since the liver is baked rather than fried during processing.

Would need:

• a pound of pig liver;
• bow (head);
• garlic (a slice or two);
• milk (a quarter cup);
• butter cream;
• pepper;
• salt.

Chop the liver with onion and garlic. Add milk, pepper and salt to this mass. Melt a little of the butter in a griddle and pour in the mince. Mix everything with a blender. Put the paste in the form, previously oiled with oil. Top tighten it with foil. Put in a deep pan, and pour water into it until the middle. Bake for an hour at one hundred and sixty degrees. Wait until cool, put in a convenient dish.

Liver pate is convenient to do for future use. If you prepare it for the winter in the banks, this useful product can be used at any time as needed. To ensure the safety of the paste for a long time, it makes sense to use an autoclave. Thanks to him, the product, having undergone heat treatment, will retain all its useful properties.

To cook in an autoclave a tender pate with bacon, onions and carrots, you need to take:

• kilo of liver;
• kilo of onions;
• as many carrots;
• a pair of garlic heads;
• lard or lard (half a liter);
• ten boiled eggs.

Large onion cut into cubes, fry in a pan with the addition of fat, to achieve the formation of a golden crust. Add carrot, grated on a coarse grater, garlic, peeled slices. Stew for half an hour. Add to the total mass of chopped liver. Wait another half hour.

Grind the contents of the pan using kitchen equipment, adding boiled eggs, as well as pepper and salt to taste. Distribute the billet to the cans, close with metal lids using a kitchen seaming device, autoclave and sterilize.

You can make a billet for the winter using another recipe. To implement it you will need:

• kilo of liver;
• one hundred grams of butter;
• bow;
• nutmeg;
• pepper;
• salt.

Prepared for cooking the liver should be cut into pieces, fry using butter. Boil the chopped onion in the oil. All this is turned into a mushy mass. Add spices to it, salt. Then process the minced meat over low heat. Put pate in glass jars (not to the very top so that the juice does not flow out). Sterilize in a saucepan or autoclave.

Pork liver pate is very easy to prepare. Step-by-step master class is in the video below.