Liver paste

Preparation. Liver paste

Treat your loved ones an unusual snack. Surprisingly delicate and airy homemade liver pate.


  • Pork liver – 800 g
  • Butter – 250 g
  • Morkvy – 1 pc
  • Onions – 2 pcs
  • Garlic – 3 cloves
  • Brandy – 40 ml
  • Salt – a pinch
  • Sugar – 1.5 tsp
  • Black pepper – a pinch
  • Bay leaf – 2 pcs
  • Vegetable oil

Prepare the liver pate

Rinse and pat dry the liver. Pritrusite salt and remove the film, so that it is not pate bitter and did not take lumps. Cut the liver into pieces and remove the bile channels. Put the whole liver in cold water and simmer for 20-25 minutes, add sugar, do not forget to remove the foam. Put the bay leaf. Cooked liver cut into pieces 3-4 cm.

Tip: to the liver is not bitter, start to cook it in cold water. Add a little sugar, so the liver during cooking is not seethe, and sugar partially interrupt the bitterness of the liver.

Onions clean and cut into 4 pieces, carrots grate. In vegetable oil fry the whole garlic cloves for flavor, remove from the pan. Passer onions, then carrots until soft. Boiled liver fry vegetables with a couple of minutes. For flavor and fluffy, add the brandy. Remove from the stove and ignite. Twist the liver in a meat grinder, then kill the blender, for pomp and paste homogeneity. Soft butter beat with a mixer until fluffy consistency. Add the mashed liver into the beaten butter evenly kneaded spatula until smooth, season with salt and pepper. Put the paste into molds and pour the melted butter. Put in the fridge for 1-2 hours. Serve with slices of fresh bread.

Tip: To ready pate not darkened, fill it with melted butter. The consistency of the finished paste – like thick oily cream.