Leberwurst Pâté
Liver isn't for everyone but I love it. It's an inexpensive cut of meat, but if you treat it right it has a rich, luxurious taste. By tweaking this recipe you can put your own signature on it. Click here for a printable version of this recipe.
Kids might think they hate liver but when you spread this creamy creation over a great piece of bread they will eat it up.
Not many foods are worthy of the title "Superfood"; liver is certainly one of them. Ounce for ounce, liver is probably more nutritious than any other food. It's rich in protein, low in calories and packed with vitamins and minerals.
Leberwurst served with Red Onion Jam
Preheat the oven to 250 f.
Remove all sinews on the livers, rinse under cold running water. Cut the livers in 1” pieces and place them into the blender, set aside.
Cut the fatback into 1” pieces, simmer (blanch) in water for 5 minutes.
Place shallot, parsley, stock and cream in a small pan, bring to a simmer, remove from the heat, set aside to cool.
Add the fatback, cream mixture and egg yolks to the livers in the blender.
Add the remaining spices and sweet wine to the mixture. Puree until smooth. Strain the mixture through a fine strainer into a bowl.
Pour equal amounts of the strained liver mixture into the jars or terrine mold.
Create a bain-marie (water bath) by placing jars into a tray that is filled with enough warm water that it comes up about a third on the side of the jars.
Cook in the oven for about 1½ hours, then insert a cook’s digital probe into the center of jars or terrine. The core temperature must be 160 F for a minimum of 15 minutes. This will ensure that the pate is cooked and that all bacteria is destroyed.
Remove from the oven, let cool for 2 to 3 hours, then chill in refrigerator overnight.
Spread over a good rye bread with some spicy mustard.
