Liver Pate with Marsala

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	3 hrs 20 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

First rinse the liver, pat dry and remove the skin. Then fry with a little butter and the garlic over medium heat for about 5 minutes (the liver should still be pink in the middle). Puree the liver with marsala and sage in the food processor. Using 150 g butter, loosen the meat stock from the pan and add to the paste. Season the whole thing well with salt and pepper and divide it into 4 molds. Melt the remaining butter in a clean saucepan and place on the surface of the pate. Garnish with the sage leaves and chill.
Serve with toast.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.