Follow these steps for perfect results
pork liver
cut into small pieces
dried smoked bacon
minced
lard
oil
onions
minced
salt
pepper
sour cream
Mince the onion and bacon.
Saute the minced onion and bacon until tender.
Cut the pork liver into small pieces.
Add the liver to the sauteed onion and bacon.
Continue sauteing for 10 more minutes.
Cool the mixture.
Grind the cooled mixture twice.
Add sour cream (optional) and mix well.
Serve with warm bread.
Expert advice for the best results
For a smoother pate, strain the mixture after grinding.
Add a splash of brandy or sherry for extra flavor.
Adjust the amount of salt and pepper to your liking.
Everything you need to know before you start
15 minutes
Can be made 1-2 days in advance.
Serve in a small bowl or terrine, garnished with fresh herbs or a drizzle of olive oil.
Serve with warm crusty bread or crackers.
Accompany with cornichons or pickled vegetables.
The acidity cuts through the richness of the pate.
Clean and crisp, complementing the savory flavors.
Discover the story behind this recipe
Traditional appetizer often served during celebrations and gatherings.
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