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Amos, I just love liver paté! My kids loved it too, and used to beg for just plain old liver sausage sandwiches for school lunches, even though the other kids accused them of taking cat food sandwiches to school lol! It started a few fist fights that my daughter invariable won. Sigh...
I was a single parent, so money was tight and this little chub of liver sausage was considered a huge treat.
In order to extend the liver sausage, to make it last more than a few bites, I'd sometimes add a bit of spreadable cream cheese, scallion, cooking sherry and some salt and pepper to taste. I never thought of bacon though!
This looks delicious, and brings back some great memories. Thanks for sharing!
 If you can, start with a smoked liver sausage - but any liver sausage will work with this recipe |
 Here we've taken 1/2 lb and removed the casing (too chewy...) |
 I use our applewood smoked bacon - but you can use hickory smoked, as well. This will underscore the best flavor of the liver sausage |
 Cook the bacon well, drain on paper towels and chop it fine - you want bits |
 Use sweet onion - Vidalia or Texas 1040 are perfect for this dish |
 Finely chop the onion - to about the same size as the bacon bits... |
 Blend the onion & bacon together, then thoroughly incorporate the mixture into the liver sausage, making a paste. Shape the product into a ball, cover and chill before serving. |
 Old Glory & The Flag of Michigan |
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A "pâté" (pah-TAY) is simply a paste of meat and a fat. It can be super fancy, or, as in this recipe, super simple. Guaranteed to impress your guests. Try this next time your are looking for a 'fancy' or special appetizer that requires next to no effort. This is a basic German-style country dish. If you can't obtain a smoked liver sausage, braunschweiger or regular liver sausage will still give you a tasty dish.
I personally do not enjoy liver - but I love this dish and so will you, even if you don't care for liver either...
Whether I serve this to my guests on toast points, or just whip some up to enjoy with Triscuits, I am always amazed at how the simple dishes can please a diner.
I like to use a simple, local smoked liver sausage as a base, apple smoked, lean bacon and a sweet (Vidalia or a Texas 1040) onion.
Ingredientes
- 8 oz smoked liver sausage
- 1/3 C finely chopped sweet onion
- 1/4 C smoked lean bacon, well cooked and finely chopped
- TIP: If you're serving this to guests, you will either present the completed dish as a chilled 'ball' on a bed of Italian parsley for a serve-yourself appetizer, or you can present appetizer toast points or fine crackers, each with a tsp of the pâté and a touch of Italian parsley for presentation.
Direcciones
- While your bacon is cooking, chop the onion and add it to the liver sausage in a bowl.
- Drain the bacon and chop it finely - you want bits, not pieces
- Add the bacon to the liver sausage and the onion
- Combine the three elements well
- Round the combined ingredients into a ball, cover with cling wrap and chill for not less than an hour
- Serve as you determine best suits the occasion
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 206 | 80% |
| Total Fat 22.83g | 29% |
| Saturated Fat 7.5g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 112mg | 37% |
| Sodium 782mg | 33% |
| Potassium 165mg | 5% |
| Total Carbs 3.12g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.83g | 1% |
| Protein 10.09g | 16% |
Evaluaciones
07 de Junio de 2012
I have some guests who ask for this dish IN A SANDWICH - which I will serve on Texas toast.Yo he cocinado/probado esta recetaEsta es una variación
Comentarios
- 09 de Junio de 2012Go on, Chef - try it! As I've write: I do not like liver, it makes me kinda gag - calf's liver or chicken liver, yuk! But a good liver sausage is simply another story. This is why I live by the try-it-7-times-before totally-rejecting-it-forever method of eating. Take a look, Claudia, at my response to Bob above. Try a touch of smoked paprika...
- 09 de Junio de 2012It makes a great 'sandwich spead' on toast or a deli rye, by the way. I am so fortunate to have direct access to farmers who process all forms of protein on site, but I always buy my liver sausage smoked by a consistent producer. Due to the 'wet' nature of liver sausage, I have never considered smoking my own, preferring cuts of meat and poultry for the smokehouse. So, Bob, if you can buy a 1 lb package of smoked liver sausage - that's what I recommend. Now, if you CAN'T, but you can obtain a quality (Boar's Head, Usinger's, etc) plain liver sausage from a grocery, buy it. To 1 lb. of 'plain' liver sausage, add 1/2 tsp of smoked paprika (or to taste). Now you'll have something special! Regarding the pistachios: I recommend against this because in a day they will absorb the juices from the liver sausage and I would expect them to go mushy, which probably would not be very pleasant. Pistachios are great in a semi-soft sausage, like mortadella, but I don't feel it works in a soft, or spreadable sausage. Great comment, thanks & let me know what you think.
08 de Junio de 2012Hi Amos:
This is an interesting recipe for a pate`. Being an avid smoker (of food that is) I have tried smoking all different forms of protein and vegetables; but never liver. Do you have a formula I could adapt for the liver sausage? I have done some sausage making so the process is familiar to me. I like the addition of bacon and onion. I'm thinking some chopped pistachio nuts would be a nice inclusion as well. Thanks for sharing!!
Bob
08 de Junio de 2012I always wanted to know what's in this ever since I watch war of the roses... I love the bacon in this I am sure this doesn't last long at any gathering!
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