The recipe will appeal to lovers of hearty homemade snacks. Pork liver pate with carrots and onions is a classic that will never get bored. Prepare for a festive table or spread them with sandwiches for breakfast — it's always delicious and appropriate.
Ingredients
- Pork liver - 500 g
- Carrots - 100 g
- Onion - 100 g
- Garlic - 2 cloves
- Vegetable oil - 2 art.l.
- Butter - 60 g
- Bay leaf - 2 pieces
- Thyme - 0,5 tsp.
- Ground black pepper - 0,5 tsp.
- Sugar - 0,5 tsp.
- Salt - 6 g
- Water - 2 l
Step-by-step cooking recipe
Peel the pork liver from the films, cut into medium pieces and put in a saucepan.
Add bay leaf, water and cook for 30 minutes over low heat.
Chop the carrots and peeled onions.
Fry the vegetables in vegetable oil until soft.
Put the boiled liver, fried and peeled garlic cloves in the blender bowl.
Add soft butter, salt, sugar, thyme and ground pepper. Grind until smooth.
If the pate is thick, add a little of the remaining broth and mix well.
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