Liver sausage in the style of a manor

Ingredients for 4 servings:

• 1 roast chicken, bought or grilled yourself
• 500 g chicken liver(s), fresh or thawed
• 4 onions, approx. 400 g
• 80 g butter
• 1 tsp, heaped thyme or wild oregano, fresh or dried
• 1 tsp, heaped coriander powder
• 1 tsp, levelled white pepper
• 20 g salt
• 50 g port wine, sherry or Madeira
• 200 g long-life cream

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

simple, tasty and quick – made from 100% chicken

Remove the skin and bones from the grilled chicken. Roughly chop the liver and remove the veins. Roughly chop the onions and sweat them in the butter until translucent. Add the liver and cook for about 15 minutes. Meanwhile, add the spices and salt. Deglaze with the port wine and remove from the heat. Grind the mixture through a grinder (3 mm slice) and add the cream. Mix thoroughly and then pour into jars – do not boil down. Keeps in the refrigerator for about a week.