With lard, the pate turns out to be much juicier and tastier. The lard must be taken fresh, not salted, and after having removed the skin from it. The recipe itself is actually quite simple and making liver pate with lard is very easy at home. Liver can be used pork or beef, today I have an option with chicken liver.
Main Ingredient: Meat / Offal / Liver / Lard
Dish: Appetizers / Pates
- Liver - 450 Grams (I have chicken)
- Lard - 70 grams (fresh)
- Carrots - 1-2 Pieces
- Onions - 1-2 Pieces
- Nutmeg - 3 Pinches
- Salt - To taste
- Ground black pepper - To taste
How to make "Liver and Lard Pate"
Prepare all ingredients.
Cut lard (skinless) into cubes and place in a dry skillet.
Melt the fat over low heat.
Add randomly chopped onions and carrots.
Saute everything together until the vegetables are soft.
Then add the chopped liver.
Fry, stirring occasionally over high heat for 5 minutes, then reduce heat, cover the pan with a lid and simmer for another 5-7 minutes. Finally, add salt and spices to taste.
Grind the contents of the pan with a blender or meat grinder. Cool the finished liver pate with bacon in the refrigerator, and then it can be served.
Enjoy your meal!