Pork liver pate – 4 delicious homemade recipes

Pork liver pate – 4 delicious homemade recipes

I wanted to give breakfast a French touch - make pork liver pate. Get acquainted with traditional and unique step-by-step recipes with photos, learn the rules of preparation and production, the nutritional value of the offal, the indescribable abundance of versions. Read more...

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• Liver with onions
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• Recipes without butter and margarine
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Pork liver pate is an aristocratic classicism of tenderness, simplicity and usefulness.

Find the best unique pork liver pate recipes on the food development website 1000.menu. Try varieties of liver, pork, game and poultry, various cheeses and fish, foie gras, truffles, beans, green vegetables and potatoes, mushrooms, nuts and fruits. Create your own unique pate every time!

When buying liver, you should keep in mind that it must be better than that of a young animal, elastic, with a smooth and shiny surface, not very dark in color and a pleasant sweetish smell. Pates can be made from a variety of ingredients, but the leading bases are poultry, pork or beef liver. To begin with, it is recommended to prepare the offal - wash it, remove the films and ducts, soak it from time to time, and then cut it.

The 5 most commonly used ingredients in pork liver pate recipes:

A fascinating recipe:
1. Roughly chop the onion, carrot and soaked liver.
2. Fry in a frying pan until the vegetables are soft.
Add some salt. Add spices. 3. Blend with a blender until smooth.
4. Add melted butter and white wine.
5. Re-interrupt.
6. Place the prepared pate on greased thick cling film.
Flatten. 7. Place chopped boiled eggs on it.
8. Form a roll.
9. Place in a saucepan.
Close tightly. 10. Bake in the oven for 20 minutes at 180°.

5 fastest recipes for pork liver pate:

Helpful tips:
• To simply remove the films from the liver, you need to dip it in boiling water for almost a minute.
• It is recommended to soak pork liver in milk to remove the specific smell and taste.
• To enrich the taste of the pate, you can add grated cheese and herbs to it before baking.

Pork liver pate - a recipe for making it at home

From pork liver you can make not only liver pancakes, but also a delicious homemade pate that turns out no worse than in the store. The main ingredients for the recipe are onions and carrots, but those who want to create a tastier liver pate prepare it with sour cream or cream, adding a piece of lard.

I would also like to add that if previously housewives made do with only a frying pan and a saucepan, nowadays you can cook in the oven and in a slow cooker, which is even easier and faster.

1. Tips for making liver pate
2. How to make pork liver pate at home
3. Pork liver pate - recipe with butter
4. How to create a delicious homemade pork liver pate with lard
5. Pork liver pate with mushrooms in the oven

Tips for making liver pate

There are some tricks in making liver dishes.

1. Soak the liver for several hours in water, or even better, in milk. This way the liver, namely pork liver, will not taste bitter.
2. Do not overcook or overcook the product so that it does not turn out dry and hard.
3. Use spices and seasonings that are mixed with the liver. It can be nutmeg, thyme, ground dark pepper, onion, sage.

How to make pork liver pate at home

Not everyone loves liver dishes because of its specific aroma. But in vain! Properly cooked pork liver, seasoned with spices, turns out to be very tasty, not to mention the healthiness of such a dish.

Ingredients for liver pate

• 400 grams of pork liver;
• 3 testicles;
• 2 small onions;
• 3 medium-sized carrots;
• vegetable oil for frying;
• half a small spoon of salt;
• a pinch of nutmeg, optional;
• 2-3 spoons of mayonnaise.

To make pate, you can use chicken, pork or beef liver. Wash a piece of liver, remove films and veins, cover with water for 1-2 hours. Change the water during this period of time.

Prepare roasted carrots and onions. Grate the peeled carrots.

Cut the peeled onion into small cubes.

Fry carrots and onions in vegetable oil until fully cooked.

Boil the liver until cooked. Add salt before finishing cooking. Cool and grate on a small grater.

Peel the boiled chicken eggs and grate them on a small grater.

Combine grated liver and eggs in a bowl.

Add fried carrots and onions.

Stir, taste for salt, sprinkle with black pepper, and add nutmeg if desired.

If you want to get a paste-like thickness of the pate, punch it with an immersion blender. Add a spoonful of mayonnaise to the pate, stir and serve it on a piece of bread. This highly nutritious and savory pork liver pate will fill you up forever. Bon appetit!

Pork liver pate - recipe with butter

This is perhaps one of the most favorite recipes for making liver pate from pork liver. But butter will give the dish a special delicate taste.

• 500 gr. pork liver
• Two cloves of garlic
• Two medium carrots
• Two onions
• A little salt and dark ground pepper

Step-by-step manufacturing recipe

First you need to deal with the garlic cloves, they will give the pate a special taste and smell. Cut them into random pieces and place them in a heated frying pan.

While the garlic is roasting and giving off a stunning smell, let's start cutting the onions. It doesn’t matter in what form you fry it; you can simply cut it into traditional cubes. We send it to the frying pan.

Well, of course, where without carrots. It’s better to take it not in huge sizes, and then do everything according to the classics - clean, wash and wash in rings or half-rings. We send it to fry.

While our vegetables are fried, we will cut the pork liver into medium-sized pieces. Beforehand, you can soak it in water, or better yet, in milk, in order to get rid of the bitterness.

Place it in a frying pan and fry until done. You will definitely need to add salt and dark ground pepper for spiciness and flavor. Try not to overcook it, otherwise the liver will become tough.

Once everything is ready, remove the pan from the stove and let it cool slightly. Place everything in a blender, put a piece of butter on top and grind everything into a homogeneous mass.

Instead of a blender, you can use a meat grinder, only you will need to turn it through it twice.

That's all, liver pate from tender pork liver is ready. All that remains is to let it cool thoroughly, harden slightly and you can spread it on the freshest bread.

How to create a delicious homemade pork liver pate with lard

Homemade pate with added lard is no less tasty. I recommend preparing this video recipe, maybe this particular option will be more to your liking and you will use it all the time at home.

Pork liver pate with mushrooms in the oven

This is a very unusual recipe that not many people use. But in vain! It turns out quite good and quite filling.

• Pork liver 500 gr
• Champignon mushrooms 6 pcs
• Onion 2 pcs
• Carrots 2 pcs
• Hercules 1 glass
• Half a glass of milk
• Salt
• Seasoning to your taste

After half an hour, take our liver pate out of the oven and leave to cool completely for several hours. Remove the bay leaf and carefully separate the pate from the bag. Cut into portions and serve.

How to create liver pate from pork liver according to a recipe with photos

Recently, it has become fashionable not to set a table bursting with various dishes, but to prepare buffet dishes. This not only saves time, but also looks bright and vibrant, and is much richer in terms of the abundance of goods.

One of the easy-to-use and satisfying components of such dishes is pate. It is prepared from vegetables, mushrooms, cheeses, fish and meat products. We suggest preparing your favorite and affordable pork liver pate at home.

Traditional recipe

Ingredients

Aspects of liver properties

• A product of good quality - with a shiny, moistened surface, elastic red-brown flesh that releases red blood (the internal environment of the body formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and post-cellular structures: erythrocytes and platelets) when punctured. The average weight of a high-quality whole liver ranges from 1.8-2 kg.
• A bad product - with a dull and sticky surface, flabby light flesh that releases black blood when punctured (the internal environment of the body formed by liquid connective tissue. Consists of plasma and formed elements: leukocyte cells and postcellular structures: erythrocytes and platelets), the weight of the whole organ is the least 1.8 kg.

Step-by-step production

1. Leave 170 g of butter to soften at room temperature.
2. Cut 1 kg of pork liver into large pieces, immediately removing unnecessary structures (films, veins).
   
3. Place the liver pieces in a deep bowl and pour in 0.5 liters of raw milk.
   
4. Peel 2 carrots, 2 onions and 2 cloves of garlic. Chop.
   
5. Put a frying pan (pan with a thick bottom) to heat up.
6. Cut the lard into small cubes and heat it.
   
7. When it melts slightly, add 2 finely chopped cloves of garlic.
   
8. When the lard becomes translucent, pour 1 tbsp into the pan. l. vegetable oil. Add 2 randomly chopped onions and stir. Add 2 raw carrots, cut into medium pieces, stir.
   
9. When the vegetables are sautéed, spread the pieces of liver removed from the milk on top of them in one layer, reduce the heat, and let them simmer for 7-10 minutes with the lid closed.
   
10. After 7-10 minutes, stir and add 2 bay leaves to the liver.
    
11. Add some salt and pepper. Simmer for up to half an hour, stirring occasionally.
12. Throw everything into a colander and save the liquid - it will come in handy. Chop the pate paste through a small mesh grinder into an empty bowl. During this period of time it will have time to cool down somewhat.
    
13. To create the required mixture, add the required amount of water remaining after stewing the liver. Add 170 g of butter to the ground mass, stir, and blend with a blender until smooth.
    
14. The pate is ready.
    

Video of making pork liver pate

From the video you will not only learn about all the steps of making pate, but also learn how to quickly package it into portions.

You can also store beef liver pate in the same way.

Recipe for pork liver pate in a slow cooker

Ingredients

Step-by-step production

1. Peel 3 onions, 1 celery root and 1 carrot.
2. Pour 2 tbsp into the multicooker pan. l. refined vegetable oil, turn on the “frying” mode.
3. Roughly chop 3 onions, but not very finely, and sauté.
   
4. Cut 1 carrot into thick slices and add to the onion.
   
5. Cut 1 celery root into small pieces and combine with vegetables. Stir everything.
   
6. Cut 300 g of liver into medium pieces and after 5 minutes of sautéing, add to the vegetables.
   
7. Add salt and pepper, stir. After 7-10 minutes, add 100 g of butter into the pan, stir, and let the pate preparation simmer for another 5 minutes.
8. Pour in 50 ml of cognac, stir.
   
9. Turn on the “stew” mode and cook with the lid closed for 25 minutes.
   
10. Remove the finished product from the pan and puree with a blender, adding the stewing liquid.
    
11. Taste and add salt and pepper if necessary.
    

Video of making pate in a slow cooker

Pay attention to the thickness of the pate. Don't forget that you are whipping a hot pate that contains butter. When cooled, it will give the dish its most viscous consistency.

Any other pate, for example, chicken, should have the same mixture.

Serving options

Liver pate is one of the few dishes whose taste can be highlighted by a huge number of additives.

Stir into it or decorate the pate when serving:

• Crushed nuts and/or seeds;
• Canned peas and/or corn;
• Boiled egg and/or carrots;
• Capers and/or olives;
• Diced salted or pickled cucumber, fresh tomato;
• Combine with other pate, such as mushroom pate.

Serve the pate:

• In baskets or cups made of dough;
• On slices of fresh or toasted bread;
• On saltine crackers, whole grain bread, sandwich crackers;
• On circles of new or fried vegetables;
• Wrap it with sheets of nori, lettuce, pancakes, omelette or thin slices of fresh cucumber, eggplant and form into rolls;
• Make a butter roll;
• Stuff boiled eggs or mushrooms with it;
• Make a cake out of it or some funny animals and decorate with the listed additives, patterned patterns from a narrow stream of mayonnaise, chopped herbs;
• Cool in jelly.

Small tricks

How to create a tender pate, especially from pork liver, since it often remains hard after cooking?

• Rub with salt, and after 10 minutes remove the capsule.
• Cut into large pieces, removing any hard veins.
• Then add milk or water and soak for 2 hours (change the water from time to time).
• Stew pieces of pork liver with the addition of dry reddish wine or cognac.
• Unlike goose liver pate, a meat grinder alone is not enough. Requires the use of a blender.

To reduce the calorie content of the finished dish, it is necessary to remove fatty foods from the recipe as much as possible:

• stop using lard;
• add half the stated amount of butter, and then add a suitable mixture with cream or milk;
• Boil rather than fry the ingredients.

How and how much to cook pork liver and carrots for pate

The liver is placed in salted boiling water and cooked until tender:

• whole liver is boiled together with whole clean carrots for about 35-40 minutes;
• pieces of liver are boiled with clean carrots cut into bars for about 10-15 minutes.

Pork liver pate at home - step-by-step recipes for making it in the oven and slow cooker with photos

This by-product has the highest fat content, but also contains a huge amount of microelements and vitamins that are in their natural form. After production, pork pate will contain at the biological level important components that heal and nourish the human body, which are easily digested and stored for a long time.

How to make pork liver pate

To create a delicious snack for you, you need to take only the freshest offal. The liver must be red-brown in color, without blood clots (the internal environment of the human and animal body) , spots, and have a smooth surface. Pay attention so that there are no places stained with bile, there are fewer bile ducts. To prepare pork liver pate, first wash it thoroughly and remove the membrane (film).

Pork liver pate may taste bitter. To avoid this, you need to soak the meat in cool water and change the liquid a couple of times. It is recommended to blanch the offal before production. To do this, you need to cut the liver into large pieces, put it in salted water, and cook for 5 minutes. Then discard the meat in a colander and rinse with cold water. After this, the liver will be juicy, soft and not bitter.

Pork liver pate in a slow cooker

The preparation of this delicious sandwich snack for us can be done in several ways. One of the options is a multicooker, a beautiful and very successful device that is appreciated by all housewives. It helps you prepare a large number of different dishes at home without much effort. Pork liver pate in a slow cooker helps to achieve the desired state of the offal, after which you can simply grind it to achieve the desired mixture. There is no need to smoke the kitchen with a frying pan or heat it with an oven, everything comes out quickly and simply.

Pork liver pate baked in the oven

Usually, the appetizer is brought to a suitable state after the meat is fried or stewed, but in this version everything is done the opposite. Pork liver pate baked in the oven must be ground in advance until smooth and only then baked, arranged in molds. Unlike traditional production, with this option the appetizer can be served hot right away, without waiting for it to cool down. You can eat part of the treat right away, and put the other part in the refrigerator for storage.

Pork liver pate in jars

Almost all housewives stock up on tomatoes and cucumbers for the winter, but such pickling will not surprise anyone. You can prepare pork liver pate in jars at home. As an additional component, they usually take mushrooms, onions and the freshest vegetables, spices, and herbs. Before closing, the jars must be sterilized in the microwave or oven. Other utensils you will need include lids, a large closing container, a blender or meat grinder, and a grater. In the future, just follow one of the recipes below.

Homemade pork liver pate - recipe

On store shelves you can find this treat ready-made at an affordable price. But most housewives want to know how to make pork liver pate at home. More often than not, cooking on your own is even cheaper than overpaying for packaging in a hypermarket. There is a traditional recipe for liver pate made from pork liver, but there are also options with the addition of additional spices and vegetables to impart suitable flavor properties. You can independently adjust the amount of ingredients, focusing on personal preferences, the main thing is to maintain the proportions.

Homemade pork pate

Manufacturing time: 1-1.5 hours.
Number of servings: 15.
Calorie content of the dish: 145 kcal/100 g.
Purpose: snack.
Cuisine: European.
Difficulty of manufacturing: average.

Pork pate can be prepared at home in a slow cooker or oven, but in any case the method of action is similar. It is imperative to purchase a good piece of liver, because spoiled meat greatly affects the taste. Below is a recipe for pork liver pate, which also includes lard and fresh vegetables. A larger frying pan will come in handy so that you can simmer all the ingredients on it.

• onions -2 pcs.;
• salt;
• carrots – 300 g;
• pork liver – 1 kg;
• dark pepper;
• butter – 200 g;
• fresh lard – 300 g.

1. Cut the lard into large pieces and place in a heated 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 from lard), cover with a lid.
3. Cut the onion using a method that is convenient for you, you can use cubes or half rings. Add to the carrots, stir and cover again.
4. Wash the liver, cut off the veins and film. You can soak the offal in milk/water in advance. Divide the liver into medium pieces, add to the rest of the ingredients, cover with a lid, and simmer the appetizer for 5 minutes.
5. Stir all ingredients carefully and 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 so that the appetizer comes out homogeneous and tender.
7. It is better to add butter to a warm mass, then you can simply cut it into pieces and it will melt on its own. If the pate has cooled down, you should melt the butter earlier.
8. Stir the mixture thoroughly; it must be cooled and transferred to another container.

Homemade pork liver pate

Manufacturing time: 2-2.5 hours.
Number of servings: 20-25.
Calorie content of the dish: 160 kcal/100 g.
Purpose: snack.
Cuisine: European.
Difficulty of manufacturing: average.

Pork liver pate at home will turn out tasty, without bitterness, only if you choose a good liver. Look for fresh, stain-free meat that is red-brown in color, so that there are a minimum of veins or bile ducts. You can consume this snack immediately after production or preserve it in jars for the winter (according to your desire). Below is a step-by-step recipe for creating this dish.

• lard – 1 kg;
• garlic – 10 cloves;
• liver – 1 kg;
• dark peppercorns;
• onions – 0.5 kg;
• heart – 1 kg;
• carrots – 0.5 kg;
• Bay leaf;
• aromatic pepper.

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

Delicious pork liver pate - production secrets

The traditional version of how to create pork liver pate is relatively simple, but requires several hours of preparation and production itself. If you follow the correct proportions, then problems should not appear. Remember that the dish will turn out much tastier if you take the freshest offal without stains, with a smooth surface. Here are some more tips for creating a delicious homemade pork liver pate:

1. If the acquired mass looks very watery, add a couple of tablespoons of flour.
2. If you cook a snack in a slow cooker, it will turn out to be the toughest. This snack is not spread on bread, but cut into slices.
3. For contrast, you can add hard cheese to the dish before baking.

Video: How to create pork liver pate

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