Homemade liver pate
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A meat delicacy that you can easily make yourself and without chemical additives and preservatives. Again, it was not without technical problems. The video is quite radically edited in some places, unfortunately more shots were not usable. But everything important is there. I've learned my lesson and know what to avoid during the next filming :) I'm attaching the complete recipe: INGREDIENTS: 1.5 kg of pork belly (it can be with the bone, the broth will be stronger) 0.5 kg of fresh pork liver 40 g of salt 3 onions 5 cloves of garlic 1 tea a teaspoon of ground black pepper half a teaspoon of nutmeg a little lard for frying the onion PROCEDURE: Wash the belly and cut it into smaller pieces. Place in boiling lightly salted water and cook for one hour. DO NOT pour out the broth, we will use it to dilute the resulting mixture. While the belly is cooking, mix the roast. Fry the chopped onion in lard, and when the onion starts to brown, add pressed garlic and half of the blended roast. When the roast is roasted, set it aside. Bone the cooked belly, remove the thick skin and grind it in a grinder. Add the roasted roast with onion, the rest of the raw mixed roast, salt, pepper and nutmeg to the minced meat. We will get a thick mixture, into which we gradually pour the broth and mix until a mushy consistency. I put about 0.4 liters of broth on this amount of meat. Fill the pate into the glasses, but not to the brim, but about two-thirds full. We tighten the lids just right, no great force is needed. The lids catch themselves during sterilization. Sterilize at 95°C for at least two hours. After it cools down, put the pate in the refrigerator and you can taste it the next day. Enjoy :)
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