How to make pork pate. Pork liver pate at home - recipe. Pork liver pate with double bacon

If you are on a diet, and at the same time cannot imagine your life without meat, then offal will help you. The most useful is the liver. The liver can be prepared in any way - fry, boil, stew. Try making liver pate. Those pates that we are used to buying in the store cannot be compared with a homemade dish.

Pork liver pate - preparing food and utensils

Before cooking, the liver must be prepared - washed, removed the films from it, and then cut. In addition, you will need vegetables, a chicken egg, milk or cream. By varying the amount of these products, you can make the pate thicker or more pasty.

How exactly to cook pate? Most often it is made in the oven, but we will also consider the option of preparing this dish without baking.

Pork liver pate recipes:

Recipe 1: Pork liver pate

This pate is not spread on bread, but is cut into slices and eaten pure or with a side dish. This is exactly the type of pate that is served in France and Italy.

Required ingredients:

• 400 grams of liver
• 150 grams of meat (pulp)
• 170 grams brisket or bacon
• Onion 2 pieces
• 1 carrot
• 1 egg
• 1 tablespoon flour
• 100 ml cream
• Seasonings to taste

Cooking method:

1. First of all, boil the liver - place it in boiling water for five to six minutes, after first clearing it of films.
2. Peel the vegetables, then pass them through a meat grinder or blender.
3. Grind the cooled liver and meat.
4. Mix vegetables, meat with liver, milk and egg.
5. Cut the bacon into thin slices and place them in the form in which you will prepare the pate.
6. Place the prepared mixture on top of the bacon in the pan. Bake the pate for about one hour at a temperature of 200 degrees.
7. Without removing the finished pate from the mold, turn it over onto a plate and press it on top with something heavy so that the liquid flows out. Leave it in the refrigerator for 5-6 hours, after which you can serve.

Recipe 2: Classic pork liver pate

This is a recipe for a classic spread that is delicious both in sandwich form and in its pure form. Preparing pate is very simple and, most importantly, quick, since this recipe does not require baking.

Required ingredients:

• 540 grams of liver
• 1 large carrot
• 1 onion
• 3 cloves garlic
• 170 ml cream
• Spices

Cooking method:

1. Peel the vegetables and chop them with a knife.
2. Clean the liver from the film and wash it.
3. Place all ingredients in a saucepan and fry for about 7 minutes. Then pour cream over them and simmer under a closed lid for about 20 minutes.
4. Drain the liquid if there is any left, cool the mass and grind it with a blender. Chill the pate in the refrigerator for 4-5 hours and serve.

Recipe 3: Pork liver pate with heart

Surely you know that liver can be combined with heart in one dish. Why not try this “mix” in creating a pate? Try it, it will be delicious!

Required ingredients:

• 420 grams of pork liver
• 1 pork heart
• 1 carrot
• 1 onion
• Chicken egg 2 pieces
• Seasonings

Cooking method:

1. Boil the liver and heart in boiling salted water - you need to cook for about 15 minutes in different containers, after removing the films.
2. Peel the vegetables and cut into smaller pieces.
3. Grind the chilled offal and vegetables in a blender, then transfer the resulting mass to a silicone container and place in the oven for twenty-five minutes. Baking temperature - two hundred degrees.

Recipe 4: Pork liver pate with cheese

Another option for preparing a dish with Italian touches is to add mushrooms to beef liver pate and get a delicious “spread” for breakfast or lunch sandwiches!

Required ingredients:

• 420 grams of beef liver
• Beef tongue 1 piece
• 200 grams of champignons
• 1 carrot
• 1 onion
• Fresh parsley
• Cream 80 ml
• Butter
• Seasonings

Cooking method:

1. Let the beef tongue boil - it will take about 50 minutes. Afterwards, cool the product and remove the skin from it.
2. Cut the washed liver into pieces.
3. Mushrooms also need to be washed and cut. Remove the skin from the onion and chop it. Wash the carrots and grate them.
4. Fry the liver with onions and carrots in a frying pan for about 15 minutes, then pour the cream over the mixture and cover with a lid. Remove from heat and cool.
5. In a blender bowl, combine mushrooms, parsley, beef tongue and liver with vegetables.
6. Place the resulting mass in a mold and bake in the oven for twenty minutes at a temperature of one hundred and eighty degrees.

1. Mexican beef liver pate - with red cayenne pepper. This version of luda is perfect as a spread for dry bread or as a snack for beer.
2. If you think the liver mixture is too thin, add a spoon or two of flour to the ingredients.
3. Beef liver pate can also be prepared in a slow cooker, although the consistency will be different, more solid. This pate is served in France and is not spread on bread, but cut into slices. Cooking mode – “General”, time – 30 minutes, temperature 100-120 degrees.
4. To diversify the taste of the pate, you can add grated cheese to it before baking.
5. Adding vegetables will help make the taste of the pate less intense. Use carrots, cauliflower or broccoli. If you want to get a high-calorie and satisfying dish, pork, beef, brisket or bacon will help you.
6. How to store pate if you have cooked more than you can eat at one time? Spread cling film on the table, brush it with pate, then roll it up and put it in the refrigerator.

Pork liver pate is a dish for all occasions. It can be prepared as in the classic version, and with the addition of other ingredients that will give the pate a special taste.

After this recipe, you will no longer go to the store to buy pate.

To prepare you will need:

• package of butter – 200 grams;
• two onions;
• two cloves of garlic;
• 800 grams of pork liver;
• salt, pepper, bay leaf.

Cooking process:

1. Peel the pork liver, rinse well, rub with salt, put in a saucepan and cover with cold water. Wait until the water boils and add the bay leaf. Then cook for about 25 minutes.
2. While the liver is cooking, chop the onion and fry in a frying pan. Now add the liver there and fry for another five minutes.
3. Grind the ingredients through a meat grinder or food processor to make a puree.
4. And now - the main secret. Beat the butter until foamy and mix with the liver mass. Add spices to your taste. Place the pate in the pan and pour a little warm butter on top again. Place in the refrigerator to harden.

How to cook in a slow cooker

A multicooker is a universal cooking device. It is also suitable for creating a delicious pate.

Required Products:

• 50 grams of butter;
• one piece each of carrots and onions;
• one bay leaf and one clove of garlic;
• about 400 grams of pork liver;
• salt pepper.

Cooking process:

1. We prepare all the products for the multicooker: wash the liver, then cut it into pieces. Chop the carrots into strips and the onions into small squares. We do the same with butter.
2. Place the products into the multicooker bowl. Add spices, bay leaf and mix well.
3. Set the “Baking” mode for 40 minutes and wait.
4. All that remains is to wait until the allotted time has passed and grind the boiled vegetables in a blender.

With smoked bacon

Pork liver pate with bacon is a hearty and quite fatty dish.

Required Products:

• small stick of butter – 100 grams;
• pork liver – 600 grams;
• onions and carrots - one piece each;
• lard – 100 grams;
• bay leaf - 1 leaf;
• salt and pepper to taste.

Cooking process:

1. Heat a frying pan and fry the bacon in it until the fat is rendered. Place the liver there and cook for about five more minutes.
2. Chop the onion and carrots, place in the liver, add a small amount of water, add spices and simmer for 20 minutes.
3. Once ready, wait until everything has cooled, place in a blender or grind through a meat grinder until a homogeneous mass is formed.
4. Add softened butter, stir and cool.

Liver pate with carrots

You can also prepare pork pate with vegetables, such as carrots.

Required Products:

• kilogram of liver;
• a pack of butter – 200 grams;
• several cloves of garlic;
• two carrots and one onion;
• spices - to your taste.

Cooking process:

1. Cut the liver into pieces, remembering to wash it thoroughly, and fry in a frying pan until a light crust forms. Then reduce the heat and leave it to simmer under the lid until cooked, add spices.
2. While the frying process is in progress, do the same with onions and carrots, first chopping them. Add garlic here.
3. Mix the prepared ingredients and puree in a blender, add the butter and mix well.

With butter

Butter in pate is a win-win option. But this combination is very high in calories.

Required ingredients:

• 50 grams of butter;
• one onion;
• a little salt, pepper and vegetable oil;
• 400 grams of pork liver;
• clove of garlic.

Cooking process:

1. Cut the liver into pieces and fry it a little in oil.
2. Add the chopped onion to the liver and fry everything together again for a couple more minutes. Add spices. Cover with a lid and simmer until done.
3. Wait for the resulting mass to cool slightly and grind it in a meat grinder. You can use a food processor or blender.
4. Mix the pate with butter and put it in the refrigerator for a while.

With added cheese

Cooking option with cheese. It is advisable to use hard cheese with a pronounced taste.

Required ingredients:

• small package of butter – 100 grams;
• 600 grams of liver;
• 200 grams of cheese;
• salt pepper;

Cooking process:

1. Rinse the liver well, cover with water and let it stand for a while to improve its taste.
2. Heat a frying pan and lightly fry the chopped onion in vegetable oil. Then lay out the liver and bring everything to readiness. Don't forget to add spices.
3. Grind all ingredients in a blender, add grated cheese. Mix well and put in the refrigerator.

Pate with boiled pork liver

In this recipe, instead of frying, it is suggested to boil the liver.

Required Products:

• a little butter - 50 grams;
• 400 grams of pork liver;
• onions and carrots, one each;
• spices to taste;
• one clove of garlic and one bay leaf.

Cooking process:

1. After the liver has been washed and has been in the water for some time, put it in a saucepan, add a bay leaf there, bring to a boil and wait until it boils.
2. At this time, fry the carrots and onions in a frying pan, adding garlic to them.
3. Mix the vegetables with the liver and grind in a meat grinder. Add soft butter to the pate, put it in a container and let it sit in the refrigerator for a while.

With added mushrooms

You can use any mushrooms, both wild mushrooms and champignons.

Required Products:

• 300 grams of mushrooms;
• 400 grams of liver;
• one onion;
• 100 grams of butter;
• spices to your taste, a clove of garlic.

Cooking process:

1. Chop the onion, fry it a little in a frying pan, add the selected mushrooms to it, fry for some more time.
2. Then add chopped liver and garlic to the vegetables. Bring all ingredients to readiness, but do not overcook. At this stage you can add seasonings.
3. When everything is ready, use a meat grinder or food processor to make a homogeneous mass. Add chopped butter to the resulting pate and mix well.

Homemade liver pates are always the most delicious. They are made from high-quality products, and each housewife can independently bring the pate to the desired consistency and taste. Some people add special spices, while others simply add more butter - each chef has his own signature recipe for pate at home - pork, beef or chicken.

Today I am happy to share my favorite pork liver pate recipe, with step-by-step photos. It turns out tender and fragrant. Hurry up, stock up on groceries and cook with me!

Ingredients

• pork liver 500 g
• lard 50 g
• onions 2 pcs.
• carrots 1 pc.
• butter 100 g
• salt 0.5 tsp.
• a mixture of ground peppers 2-3 chips.

How to make pork liver pate

1. First, I wash the pork liver well and remove the bile ducts. To get rid of bitterness, pour the offal with cold water and soak it for at least 30 minutes in cold water, periodically changing the liquid. Meanwhile, I cut the lard (without the skin) into small pieces. Place them on the bottom of the frying pan and place over medium heat. If you don’t like the smell of cracklings, then lard can always be replaced with ghee or a mixture of vegetable and butter. The main thing is that the vegetable oil is refined.
2. 
   I peel large carrots and cut them into strips. I put it in the frying pan with the lard, which by that time will already have time to lightly fry and provide a sufficient amount of fat. Cover with a lid and simmer over medium heat, stirring, for 5 minutes.
3. 
   Meanwhile, I peel and cut the onion into large half rings. I pour it into the pan, stir and fry for another 3-4 minutes.
4. 
   All that remains is to add the pork liver. I cut it into pieces about 3-4 centimeters in size. Spread in an even layer on top of the vegetables (do not mix!), then cover with a lid, reduce the heat to low and leave to simmer for 10 minutes.
5. 
   During this time, the liver will remain raw inside, but will have time to warm up, and the vegetables will become soft and give a lot of juice. I add salt and spices.
6. 
   Gently stir and simmer for another 30 minutes, covered, over low heat. This is what you get as a result - fully prepared, but not overdried liver with vegetables in its own juice.
7. 
   As soon as the contents of the pan have cooled a little, I pass everything through a meat grinder. Then I add butter and grind it again in a meat grinder. If you want to get a more uniform paste consistency, you can use an immersion blender a second time. The butter should melt on its own from the heat of the food, but if it has cooled down, you can melt the butter in the microwave.
8. 
   Pork liver pate can be served in a variety of ways. The easiest way is to pour it into a container and use it as a spread on croutons. You can also wrap the pate in cling film to form a “loaf”, cool it, and then cut it into wide slices. For the holiday table, I recommend transferring it to a mold lined with cling film.
9. After hardening, the pate can be easily removed from the mold and decorated to your liking. For example, I painted it with patterns of melted butter. And I put part of the pate into baskets using a pastry bag with nozzles - the appetizer immediately took on a more solemn appearance.

Step-by-step recipes for preparing pork liver pate with onions, garlic, lard and champignons

2018-06-22 Rida Khasanova

Grade
recipe

951

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

14 gr.

15 gr.

Carbohydrates

1 gr.

195 kcal.

Option 1: Classic recipe for pork liver pate

This pate is a dish that will come in handy for any occasion. You can put it on the table as an appetizer, make sandwiches from it, or serve it with a side dish of cereals or vegetable salad.

When preparing pate according to a traditional recipe, you can diversify the taste by adding ingredients such as sour cream, garlic, mushrooms or fresh lard. Once you try homemade pate, you will never want to buy the product in a store again.

Ingredients:

• 200 gram pack of butter;
• a pair of onions;
• a couple of garlic cloves;
• salt;
• ground black pepper;
• 800-850 gr. pork liver;
• Bay leaf.

How to make pork liver pate

Rinse the liver thoroughly with cool water and clean it. Sprinkle with salt and rub in with your hands. Place the liver in a saucepan, pour in water and put on fire. When the water starts to boil, add a bay leaf and cook for about another half hour.

Peel the onion and cut into very small pieces. Heat a little vegetable oil in a frying pan and fry the chopped onion until light golden brown.

Remove the liver from the water with a slotted spoon and allow the liquid to drain. Transfer the liver to the frying pan with the onion, stir and fry for 5-6 minutes.

Peel the garlic cloves and finely chop with a knife. Place the garlic along with the contents of the frying pan into a blender bowl and grind the ingredients until pureed. You can also use a food processor or meat grinder.

Beat the softened butter with a mixer. When foam appears, mix the oil with the liver mass and sprinkle with your favorite spices and ground pepper. Leave a little oil for pouring.

Mix the pate well, transfer to a mold and pour liquid butter on top. Refrigerate.

Once the pate has cooled, you can serve it as an appetizer or make sandwiches with brown bread and fresh herbs.

Option 2: Quick recipe for pork liver pate

A slow cooker is a wonderful technique that helps free up time while food is being prepared. For pate, you will only need to prepare the ingredients, and then just wait for the multicooker signal that the dish is ready.

Ingredients:

• 50-60 gr. butter;
• carrot;
• onion;
• bay leaf;
• a clove of garlic;
• 400-450 gr. pork liver;
• salt;
• ground black pepper;

How to quickly cook pork liver pate

Wash the liver well in running cold water and clean it. Cut into very small pieces and place in the equipment bowl.

Cut off the peel from the carrots, wash the root vegetable and cut into thin strips with a knife.

Peel the onion and cut into small cubes. Peel the garlic and chop it with a knife, or pass it through a press.

Cut the butter into regular pieces or grate it on a coarse grater.

Place the vegetables and pieces of butter in a bowl near the liver, add bay leaf, salt and ground pepper, stir thoroughly.

Close the lid and select baking mode for 40-45 minutes. When the time is up, transfer the contents of the multicooker to a blender and grind until smooth.

Transfer the pate into any cup or glass jar and let it cool in the refrigerator.

Option 3: Pork liver pate with lard

Melted lard makes the taste of pork liver more tender and soft, neutralizing its inherent bitterness. As the pâté cools, it will become dense due to the fat, but will still be easy to spread. Butter can be replaced with regular heavy cream or sour cream.

Ingredients:

• 400-520 gr. pork liver;
• large carrots;
• two large onions;
• 100 gr. fresh lard;
• salt;
• black pepper;
• a pair of bay leaves;
• 80 gr. butter.

How to cook

Cut fresh lard (smoked lard is not suitable) into small pieces. Place in a frying pan without oil and simmer over low heat for no more than 5-6 minutes, otherwise a burnt smell will appear.

Peel the onion and cut into thin half rings. Push the pieces of lard with a spoon to the sides of the frying pan, and place the onion in the hot fat. Fry over low heat for several minutes.

Peel the carrots and slice thinly. Add to the onions with lard and simmer for a few more minutes until the carrots are soft, then add the liver pieces and stir.

Salt the contents of the frying pan, season with pepper, add bay leaf. If desired, you can add a pinch of nutmeg.

When the liver turns brownish, check the largest piece for doneness. Cut into 2 parts - if there are no pinkish areas left inside, you can move on to the next stage.

Remove the bay leaf, and grind the liver with vegetables and lard through a meat grinder a couple of times. Add the butter, cutting it into small pieces with a knife. Scroll the resulting mass in a blender to obtain a more delicate structure. Transfer the pate to a container, cover with a lid or cling film and refrigerate for 3-5 hours.

Spread the pate on bread, garnish with green onions and a slice of fresh tomato.

Option 4: Pork liver pate for preservation

Many housewives try to make delicious preparations for the winter. During the cold season, it is very pleasant to put on the table for dinner a fragrant, hearty pate made from pork liver and meat. The workpiece is stored in the cold, preferably in the cellar.

Ingredients:

• three kilograms of pork liver;
• three kilograms of pork pulp;
• three kilograms of lard;
• 15 fresh chicken eggs;
• three kilograms of onions;
• salt;
• favorite seasonings.

Step by step recipe

Rinse the pork liver well and cut off the films. Grind in a blender or food processor until minced.

Peel the onion and cut into small pieces, do the same with fresh lard.

Rinse the pork pulp and divide it into small pieces. Pass through a meat grinder along with lard and onions at least 3 times, achieving a puree-like consistency. Mix with chopped liver.

Beat in the chicken eggs, add salt to taste, add ground pepper and mix thoroughly.

Wash jars of any size thoroughly and sterilize over steam. Place the pate in them, leaving about 3-4 cm of space at the neck.

Place the jars of pate in a large saucepan with thick walls and pour in enough water to cover about a little more than half of it. Place on low heat and cook for about 3.5-4 hours with the lid closed.

Wipe the hot jars dry and wrap them in a thick blanket. When they have cooled, store them in a cool, dry place.

Serve as an appetizer for main courses or use to make sandwiches.

Option 5: Pork liver and champignon pate

Pork liver goes well with mushrooms. For variety, you can prepare a pate with a pleasant mushroom aroma - the appetizer turns out so tasty that no one will remain indifferent after trying it just once.

Ingredients:

• kilogram of pork liver;
• 100 gr. lard;
• three onions;
• 150-180 gr. butter;
• 200-260 gr. champignons;
• ground black pepper;
• half a glass of dry white wine;
• salt.

How to cook

Peel the onion, rinse with water and chop into thin half rings.

Melt half the lard in a frying pan over low heat and add the onion. Fry until light golden brown.

Rinse the liver thoroughly, dry it from moisture with special paper napkins and cut into small pieces. Add to the onion in the frying pan, stir and fry for another 12-15 minutes.

Rinse the mushrooms in running water and cut into cubes.

In a separate frying pan, melt the second part of the lard and mix with the mushrooms. Cook for about 20 minutes until the mushrooms are soft over low heat.

Place mushrooms and lard into a frying pan with liver, stir and pour in wine, salt and add spices. Simmer, uncovered, for about a quarter of an hour.

Place the contents of the frying pan into the bowl of a blender or food processor and grind until pureed.

Transfer the finished pate into a glass jar, cool and store in the refrigerator.

Bon appetit!

Pork liver has a “bad reputation”, as if it is tough and impossible to eat. Therefore, its cost is significantly lower than beef and chicken. However, if you know how to cook it correctly, it will turn out very tender, juicy and tasty.

In the photo there is liver pate on bread

Recipe contents:

First, I want to dwell on the benefits of this type of liver. Pork liver is a nutritious product that is a storehouse of vitamins and beneficial elements. It contains vitamins A, C, D, E, K, group B, enzymes, extractives, zinc, selenium, phosphorus, manganese and iron. And when it is consumed, vital fatty acids, such as omega-3 and omega-6, also enter our body. It is useful for children, people suffering from anemia, patients with atherosclerosis and diabetes.

How to choose and properly cook pork liver?

• First of all, the liver must be checked for freshness. Carefully inspect and smell the product. Fresh liver is red-brown in color with smooth cuts, a pleasant smell, without white spots and excess liquid. Its structure is porous, granular, and it contains much more fat than beef.
• Since pork liver has a more bitter taste, it is recommended to soak it in milk or milk with water for 2-3 hours. Then the excess bitterness will disappear from it, the liver will become more tender and more aromatic.
• In order for the product to acquire additional sweetness and less bitterness, various products are added to the pate. Then a simple dish will immediately turn into a real delicacy that can become a decoration for any special event. For example, it could be carrots, onions, apples, garlic, eggs, alcoholic beverages, sour cream, lard, cauliflower, broccoli, bacon or cream.
• If you suddenly overdo it with liquid products and the liver mass turns out to be too sparse, then you can thicken it by adding 1-2 tbsp to the ingredients. flour.

• Calorie content per 100 g - 170 kcal.
• Number of servings - 1.5 kg
• Cooking time - 40 minutes

Ingredients:

• Pork liver - 700-800 g
• Carrots - 2 pcs. (medium size)
• Onions - 2 pcs. (medium size)
• Pork lard - 50 g
• Butter - 50 g
• Vegetable oil - for frying
• Salt - 1 tsp. or to taste
• Ground black pepper - 1.5 tsp. or to taste

Making pork liver pate

1. Wash the pork liver under running water, remove the bile ducts and film and soak in water for 1 hour. If you have extra time and don’t mind milk, then fill the liver with milk, where you keep it for 2-3 hours.

Before starting cooking, be sure to smell and inspect the product. If you hear a sour smell or see gray-green or whitish spots on the surface, you can safely throw away the liver. To make the film easier to remove, immerse the product in boiling water for 5-10 seconds.

2. Peel the onions, wash and cut into cubes.

3. Peel the carrots, rinse and also cut into cubes.

4. Heat a frying pan with vegetable oil and add vegetables to fry. Fry them for about 5-7 minutes, then add the liver.

5. Season the food with salt and pepper and fry until the liver is ready. You can determine readiness with a knife. Cut a piece of the product, if you see blood, cook some more, white liquid will flow, it means it’s ready. Prepare a meat grinder with a fine-hole grate.

6. Grind the liver with vegetables and lard for 2-3 hours through a meat grinder, or grind with a blender or food processor. Add softened butter to the pate. Please note that the butter should not be melted, but rather softened.