A simple recipe for homemade liver pate or a delicious snack butter.

You can prepare such a pate with butter from any (beef, chicken, pork) liver. However, for snack butter, which is what we call this preparation at home, I like to use beef liver and unsalted butter. Cooking is not complicated, so everything is quite simple to do. Let's get started.

Ingredients: vodka, carnation, allspice, oil, liver, salt, ground black pepper

How to make liver pate with butter.

Boil vodka and put 250 grams of liver into it, previously cleaned of films and bile ducts. Before blanching, be sure to cut it into small pieces of equal size.

Cook the liver for 3 minutes, then place it in a sieve.

After the liver pieces have completely cooled, pass them three or four times through a meat grinder with the finest grate on it. The more uniform the liver pate is, the smoother the snack butter will be.

Mix the ground puree from boiled liver with slightly softened butter (250 grams) and season the mixture with spices. Be sure to add salt and ground black pepper, and cloves and allspice if you like these spices.

Store liver oil in the refrigerator in an airtight container for no more than 2-3 weeks. If you want to preserve homemade liver pate for a longer period, then put it in small (portioned) frost-resistant boxes and store it in the freezer.

This snack oil is primarily intended for spreading on sandwiches, but it is also good for flavoring boiled potatoes or adding to a variety of pates.