I always hated liver (thank goodness my mother did too - it was never forced on us) But I love liverwurst and pate.
Here’s my favorite liver pate recipe - made some again this week.
Chicken liver pate:
3 cups water
1 pound chicken liver
1 onion, sliced
1/4 cup chopped onion
3 tablespoons cooking sherry (I used vermouth this time)
3/4 cup butter, softened and pre-cut in pieces
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground mace
(Optional additions: one+ hard boiled egg, a clove or two of minced garlic or finely chopped bacon{stirred in at the end})
In a saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 15 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
Place cooled livers in a food processor, and process until smooth. Add chopped onion, sherry, butter , salt, black pepper, and mace; pulse to blend. Spatula the pate into a buttered bowl/ramekin. Chill for at least 1 hour before serving.
Best with crackers but have used this pate for Beef Wellington too - yummy.
That looks good, but my mom made the best liver and onions, with gravy.
I love liver and onions. We rarely have it, unfortunately.