Liver Pate in Lard
by Editorial Staff
Delicious turkey liver pate. We bake the pate a little – and the bacon also turns out to be quite tasty, soft. You can cook this way with other liver.
Ingredients
- Turkey liver – 500 g
- Fresh bacon, bacon – 100 g
- Bulb onions – 1 pc.
- Eggs – 1 pc.
- Salt
- Ground black pepper
- Nutmeg – pinch
- A thin layer of bacon, up to 0.8 cm thick, 20×20 cm in size, can be made from several pieces
Directions
- Clean, wash and dry the liver. We cut the fat into large pieces (2x2cm).
- Fry lard a little in a pan, then the liver. Add chopped onion and fry all together for 10 minutes.
- Cut 2-3 pieces of liver into small cubes (up to 0.5 cm). Pass the rest of the liver together with lard and onions twice through a meat grinder or, for uniformity, break through in a blender. Add the yolk, salt, pepper and nutmeg. Stir in the whipped egg white carefully. At the end, add finely chopped liver pieces
- Put a thin layer of bacon on foil. Salt and pepper it. I didn’t have one whole piece, I had to put the “puzzle” together.
- Put the pate in the middle and wrap it with lard. We form a round roll. You can also add salt and pepper on top. We wrap it tightly in foil, put the liver pate with bacon on a baking sheet and put in an oven preheated to 180 degrees for 30-40 minutes. Let it cool in the oven, and then put it in the refrigerator in foil.
- Liver pate with bacon is delicious just with bread, thinly cut.
Bon Appetit!
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