Homemade liver pate in jars - a simple recipe for making liver pate at home.

This minced meat can be used to fill the intestines and make liverwurst, but during cooking the sausages often burst and the contents leak out of the casing. And such preparation saves less. Therefore, I prefer liver pate in jars.

According to the recipe for 1 kg of liver you need to take:

butter: 100 g;

onions: 20 – 40 g or 1-2 onions;

ground black pepper: 0.4 g;

allspice: 0.3 g;

ground nutmeg: 0.1 g;

ground cloves and cinnamon: on the tip of a knife;

salt to taste.

How to make liver pate at home.

To prepare it, it is better to use pork liver, but chicken or beef will also work. It must first be cut into slices, as for frying, and kept in cold water. After about 2-3 hours, drain the water and rinse the liver and dry it with a towel. Frozen liver can also be poured with cold water and left overnight.

Animal fat or margarine is dissolved in a hot frying pan and each piece of liver is fried on both sides.

In the same frying pan, fry the onion cut into rings.

Then, the fried products are sent to a meat grinder, after which chopped black and allspice, cinnamon, nutmeg and cloves are added to the resulting minced meat. Mix everything thoroughly again and repeat grinding in a meat grinder.

Next, combine with butter, salt and for the third and last time, repeat the procedure in a meat grinder.

The finished liver pate must be placed hot in glass jars with a wide neck, filling them 3 cm below the rim. If the jars are filled to the brim, the minced meat will flow out of them during sterilization. In the process of rolling up overfilled jars, the lid will not adhere tightly to it, the seal will be broken and the product will deteriorate. Cover the liter jars with lids and sterilize for about 2 hours.

After sterilization, the jars are closed, left to cool and taken to a cold place for further storage.

See also video: Pork liver pate, a delicious homemade recipe (cook and eat right away).