Pork liver pate

Liver pates are perfect for making delicious sandwiches for snacks and holidays. To prepare them, chicken, duck, beef and pork liver are used. In this article you will find 8 simple recipes for making pork liver pate.

Pork liver pate with carrots and onions

This is a simple recipe for making a delicious and nutritious paste from pork liver, carrots and onions. It can be used as a base for sandwiches, tartlets and bruschettas.

1. 
   How to make pork liver pate at home with carrots and onions? Wash the liver and soak in milk for 2-3 hours. Peel the onion and carrots, wash them, chop them finely and fry in sunflower oil until soft.
2. 
   Cut the pork liver into cubes and place in a frying pan with the vegetables, simmer with the roof closed for 15-20 minutes, then add salt, peppercorns and bay leaves.
3. 
   Cool the liver fried with vegetables and grind through a meat grinder.
4. 
   Add cognac, nutmeg, ground pepper and softened butter to the resulting mass. Beat the mixture with a mixer.
5. 
   The pate is ready, store it in the refrigerator for several days.

Pork liver pate with butter

Pates have always enjoyed great success. Using this recipe, we will prepare pork liver pate at home. Thanks to the butter, the pork liver pate has a delicate texture and is very easy to spread on toast or toast.

Cooking time: 60

Cooking time: 30 min

Servings – 3-4

Ingredients:

• Butter – 50 gr.
• Ground black pepper - to taste.
• Pork liver – 400 gr.
• Vegetable oil – 1.5 tbsp.
• Salt - to taste.
• Onions – 100 gr.
• Carrots – 100 gr.
• Garlic – 5 teeth.

Cooking process:

Step 1. Wash the liver, remove films and blood. Cut the pork liver into large pieces and fry in vegetable oil.

Step 2. Peel the onions, garlic and carrots. Finely chop the garlic and onion, grate the carrots on a coarse grater. Place the vegetables in a frying pan near the liver, fry, then reduce the heat and simmer until tender. Finally add salt and ground pepper.

Step 3. Transfer the finished liver with vegetables to a bowl and cool slightly.

Step 4. Add softened butter to the liver and puree the ingredients with a blender until smooth.

Step 5. Use the finished pork liver pate to make sandwiches and other snacks.

Homemade pork liver pate with lard

Pate is a simple solution for a quick snack. Take a piece of toasted bread, spread a thick layer of pork liver pate on it and add a couple of slices of fresh cucumber. Tasty and easy.

Cooking time: 60

Cooking time: 30 min

Servings – 6-8

Ingredients:

• Pork liver – 1 kg.
• Lard – 400 gr.
• Onion – 350 gr.
• Carrots – 300 gr.
• Salt – 2 tsp.
• Bay leaf - to taste.
• Water – 2-3 tbsp.

Cooking process:

Step 1. Cut the lard into small cubes. Place it in a frying pan and render off the fat; remove the greaves from the frying pan.

Step 2. Wash the liver and cut into large cubes.

Step 3. Peel the onions and carrots and chop them coarsely.

Step 4. Place liver, onions and carrots in a frying pan with melted fat. Salt the ingredients, add bay leaf and a couple of tablespoons of water. Simmer everything together over low heat for about an hour.

Step 5. When the liver and vegetables are ready, remove the bay leaf. Place the roast in a blender bowl and puree until smooth.

Step 6. You can eat the pate immediately after cooking; it should be stored in the refrigerator.

How to prepare pork liver pate for the winter in jars?

It’s hard to think of a better snack than homemade pork liver pate. This is a great snack at any time of the day, the main thing is to prepare it correctly so that the liver does not taste bitter. And, of course, it’s worth rolling it up for future use.

Cooking time: 110

Cooking time: 90 min

Servings – 12

Ingredients:

• Pork liver – 1 kg.
• Carrots – 250 gr.
• Onions – 250 gr.
• Butter – 200 gr.
• Salt – 2.5 g.
• Ground black pepper - to taste.
• Vegetable oil – 60 ml.
• Water – 2 l.

Cooking process:

Step 1. Wash the pork liver, remove veins and films. Cut the liver into small pieces.

Step 2.Fry the liver in vegetable oil, then reduce the heat and simmer until done.

Step 3. Peel the onions and carrots, cut them in random order and fry in a frying pan until tender.

Step 4. Puree the fried liver and vegetables in a blender until smooth. Salt the pate and add ground pepper to taste, add softened butter, mix well again.

Step 5. Prepare jars for pate in advance, wash and sterilize them. Fill the jars with pate, cover them with lids and sterilize in boiling water for 15-20 minutes. Then roll up the lids and wrap the pate in a blanket. When the seams have cooled, move them to a cool place for storage.

Homemade pork liver pate in the oven

Making pork liver pate can be easily done at home. For example, pate cooked in the oven turns out to be less caloric and more tender.

Cooking time: 105

Cooking time: 40 min

Servings – 6

Ingredients:

• Pork liver – 750 gr.
• Pork pulp – 300 gr.
• Carrots – 3 pcs.
• Chicken eggs – 5 pcs.
• Fatty pork – 300 gr.
• Onions – 4 pcs.
• Ground black pepper - to taste.
• Parsley root – 1 pc.
• Celery root – 1 pc.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Wash the meat and liver, place in a saucepan and cover with cold water. Let it cook.

Step 2. When the water boils, skim off the foam, add salt, carrots, parsley root and celery.

Step 3. Cook the meat and liver for 20-25 minutes, then remove them from the broth and cool. Cut the liver and meat into cubes.

Step 4. Cut the onion into half rings and fry in vegetable oil until soft. Add onion to meat and liver.

Step 5.Scroll the liver, meat, onions and boiled carrots through a meat grinder twice to make the mass more homogeneous.

Step 6. Mix chicken eggs into the resulting mass and add ground pepper.

Step 7. Line a baking pan with parchment and place the pate in it. Preheat the oven to 180 degrees and bake the pate for 35-40 minutes. Cool the finished dish, cut it and you are ready to enjoy.

Tender pork liver pate in a blender

Delicious, natural, nutritious and aromatic pork liver pate, prepared independently, will allow you to have a snack at any time of the day. Moreover, you will have no doubts about its quality. Prunes will add a special flavor to the dish.

Cooking time: 50

Cooking time: 50 min

Servings – 4

Ingredients:

• Pork liver – 500 gr.
• Onions – 2 pcs.
• Garlic – 3 teeth.
• Pork fat – 150 gr.
• Prunes – 10 pcs.
• Marjoram – 0.5 tsp.
• Ground black pepper - to taste.
• Semi-dry white wine – 0.5 tbsp.
• Salt - to taste.
• Juniper berries – 6-7 pcs.
• Butter – 100 gr.

Cooking process:

Step 1. Cut the fat into small pieces and melt it in a frying pan.

Step 2. Cut the onion and garlic into cubes, place the vegetables in the pan.

Step 3. Fry the onion and garlic over medium heat until golden brown.

Step 4. Wash the pork liver, remove veins and films. Then cut it into cubes and place it in a frying pan.

Step 5. When the liver is slightly browned, add salt, ground pepper, marjoram, crushed juniper berries, stir.

Step 6. Rinse the prunes with warm water, chop and add to the pan.

Step 7. After adding the prunes, pour in the wine, bring it to a boil and simmer the liver for another 5 minutes.

Step 8. Place the contents of the frying pan into a bowl and blend with a blender until smooth.

Step 9. After this, place the pate into the molds.

Step 10. Melt the butter over low heat and pour it over the pate.

Step 11. Place the pate molds in the refrigerator until completely set.

Step 12. Use pork liver pate to make sandwiches; store it in the refrigerator for several days.

How to cook pork liver pate in an autoclave?

An autoclave allows you to make seams at home. It can also be used in making pork liver pate. You will definitely like this snack; you can use it to make nutritious toast for breakfast or spread pate on bread and serve sandwiches with broth for lunch.

Cooking time: 150

Cooking time: 50 min

Servings – 12

Ingredients:

• Pork liver – 5 kg.
• Lard – 1.5 kg.
• Onion – 1 kg.
• Carrots – 1 kg.
• Butter – 1 kg.
• Salt – 50 gr.
• Ground black pepper - to taste.
• Nutmeg - to taste.

Cooking process:

Step 1. Peel the onions and carrots. Grate the carrots and cut the onion into large cubes.

Step 2. Cut the lard and pork liver into cubes.

Step 3. Place lard in a frying pan and render the fat out of it. Then add the onion and fry until translucent. Next, add the carrots and cook for another 5 minutes.

Step 4. After this, add the liver to the vegetables and fry until the liver is half cooked. Grind the fried vegetables and liver through a meat grinder. While the pate is still hot, add softened butter, salt and season.

Step 5. Divide the pate into sterilized jars, close them with lids and place in the autoclave. Set the temperature to 112-115 degrees and cook for 1 hour 40 minutes.

Step 6. Remove the jars from the autoclave and your pork liver pate is ready to eat.

Homemade pork liver and lung pate

Have you ever made pork liver and lung pate? If not, then it's time to do it. The pate has a delicate consistency and pleasant taste. It goes well with toasted bread and vegetables.

Cooking time: 25

Cooking time: 25 min

Servings – 2

Ingredients:

• Boiled pork liver – 100 gr.
• Salt - to taste.
• Onions – 1 pc.
• Ground black pepper - to taste.
• Boiled pork lungs – 100 gr.
• Vegetable oil - for frying.
• Butter – 50 gr.

Cooking process:

Step 1. For the pate you need to use boiled liver and lungs. Boil them first in salted water.

Step 2. Peel the onion, cut into small cubes and fry in vegetable oil until soft.

Step 3. Grind the liver and lungs through a meat grinder. Place the resulting mass in a frying pan with the onions, add salt and spices to taste.

Step 4. When the mass has softened very well, add butter and stir the contents of the pan until smooth.

Step 5. If you want a more uniform consistency, puree the pate with a blender. The pate turns out tasty and aromatic, eat it after it has cooled.