John Myers
Sausage: Liver Pate
The perfect sausage: liver pate recipe with a picture and simple step-by-step instructions.
- 100 g Smoked bacon
- 400 g Turkey liver
- 1 piece Onion
- 8 piece Walnut kernel halves
- 3 piece Small vine tomatoes
- 2 tablespoon Olive oil
- 0,5 teaspoon Carpathian salt
- 3 tablespoon Marjoram spice
- 1 teaspoon Sweet paprika
- 1 teaspoon Dried thyme
- 1 tablespoon Red peppercorns
- 8 piece Walnut kernel halves
- 1 tablespoon Chopped parsley
- Dice the smoked bacon and let it translate into a little oil. Take out of the pan.
- Peel and dice the onion, chop the first eight walnut kernel halves and cut the turkey liver into pieces. Fry all of this in the drained fat from the bacon. Not too spicy. The liver should be through, but not brown. Let the mixture cool down.
- Remove the stem from the tomatoes and cut into quarters.
- Put the tomatoes, the cooled liver, onion and nut mixture, the rendered bacon and the spices in a tall container and puree with the blender.
- Finally, chop the remaining eight walnut halves and the parsley and stir into the mixture.
- If necessary, add salt and pepper to taste.
- Fill into glasses and cool and consume quickly
- I then boiled the glasses down for two hours at 85 degrees to make them last longer.
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