Speedy liver pat recipe

Speedy Liver Pat recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the Speedy Liver P�t� recipe, a delightful and quick dish that will impress your taste buds. This recipe takes only a few minutes to prepare, making it perfect for those busy days when you crave something rich and flavorful. The combination of tender liver, aromatic herbs, and creamy texture creates a mouthwatering p�t� that can be enjoyed as a spread or a dip. With just a handful of ingredients, you can whip up this delectable treat in no time.

Keywords: liver p�t�, quick recipe, flavorful, creamy texture, aromatic herbs.

speedy liver pat recipe details

Speedy liver pat recipe, recipe Rating: 4.5
Number of votes:102 

Ingredients

100 g	butter
150 g	calves liver, sliced and then chopped (or use pork or chicken livers)
100 g	plain pork sausage (best quality), skinned and chopped (1 – 2 depending on size)
1 rasher(s)	smoked bacon, back or streaky, chopped into small lardons
4	shallots, finely chopped
4 clove(s)	garlic, finely chopped
8 leaves	sage
2 tsp	dried oregano, or use fresh (1 tbsp)
½ tsp	nutmeg
½ tsp	salt
3 tsp	Worcester sauce
10 cl	cognac
½ tsp	black pepper

Instructions

Melt the butter in a pan, then add the shallots and garlic and cook until softened, but not browned. Add the sage leaves and fry for a moment or two, then add the sausage meat and stir-fry until broken up, then add the bacon. Cook until the fat has run, then add the calves liver and stir until starting to turn brown, adding the cognac, Worcestershire sauce, nutmeg and oregano. Continue to stir-fry until cooked, about 5 to 7 minutes.

When cooked, transfer the mixture to a mini blender or food processor and blend to a soft paste. Add a little more softened butter if it seems too thick, to get the right consistency.

After blending, scrape into a bowl or small loaf tin and chill in the fridge.

Serve with hot toast, butter and a green salad decoration.

Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 10 min
Resting time:
ca. 2 hrs
Grade of difficulty:
easy
Calories per portion:
n/a