Homemade liver pate recipe - how to make pork liver pate with meat and onions in jars.

How to prepare liver pate for the winter.

To prepare such a preparation, you need to take an equal amount of liver and fatty pork. Brisket is best. Sometimes I take twice as much pork as liver. You can do it strictly according to the recipe, or you can experiment and in this way determine what you like best.

The pork is boiled until cooked and the meat is passed through a meat grinder.

The liver cut into pieces must be washed under running hot water and placed in a colander to get rid of excess water. After this, pass the pieces of liver through a meat grinder.

Then the minced pork and liver must be mixed and minced several times and salt and spices added as desired: ground even and allspice, cloves and ground nutmeg. To improve the taste of the finished product, add onions fried in half rings and a hard-boiled egg softened with a fork. Mix everything thoroughly and fill prepared clean jars with pate, not reaching 3 cm to the edges.

Cover the jars with lids and place them in a container with warm water and slowly begin to warm up the jars of pate, bringing the water temperature to 100 degrees. Next, half-liter jars are sterilized within 2 hours, and liter jars - half an hour longer.

After sterilization is completed, the workpieces must be carefully removed from the water and rolled up with lids. While the jars are cooling, they must be turned over several times so that the pate is not too dense.

After complete cooling, the canned liver pate is taken to a cold place for further storage.

The finished product must be consumed immediately after opening the jar. Store opened liver pate in the refrigerator for no longer than a day.

Watch the video for the original recipe for liver pate from Andrey Azarov.