If you have free time, buy the necessary products and prepare pork liver pate for long-term storage. Later you will remember this decision with gratitude and praise yourself for your economy.
Ingredients
- Pork liver - 1 kg
- Carrots - 1 piece
- Onion - 2 pieces
- Butter - 150 g
- Vegetable oil - 2 art.l.
- Ground black pepper - 0,5 tsp.
- Salt - 0,5 tsp.
Step-by-step cooking recipe
Peel the pork liver from the films and veins, cut.
Chop the carrots and peeled onions.
Heat vegetable oil in a cauldron, put the vegetables and fry until soft.
Add the liver and cook for 20 minutes, stirring occasionally.
Add salt, ground pepper, butter and puree with an immersion blender until smooth.
Put the pate in clean, dry jars and sterilize for 20 minutes.
Roll up, turn the jars upside down and wrap them up for a day with a warm blanket.
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