North Croatian Pork Liver Pate Recipes

NORTH CROATIAN PORK LIVER PATE

Steps:

• Mince onion and bacon and sauté it until tender.
• Cut liver into small pieces; add into bacon and onion and sauté it for 10 more minutes. Cool it.
• Grind the mixture twice with the machine. Add sour cream and mix well. Serve with warm bread.

MOM'S FAVOURITE LEVERPOSTEJ/ PORK LIVER PATE

Steps:

• Chop speck, and chop liver with onion 1-2 times through the meat-grinder.
• Make a white sauce of butter/margarine, flour and milk.
• Add chopped speck and the rest of the ingredients.
• Bake in small forms.

DANISH PORK LIVER PATE

Steps:

• Put the liver, anchovies, suet & onion through a meat chopper at least 3 times or use a food processor.
• The mixture should be quite fine in the texture. Mix in the flour, cream, eggs, salt, pepper & allspice.
• Spoon the mixture into a buttered loaf pan.
• Put it in a pan of water and bake in a 350F oven for an hour.
• If the pate is browning too quickly place a piece of foil loosely over it. To serve, unmold the pate.
• Serve with fried mushrooms, bacon bits, and [b][Danish White Cucumber Pickles][/recipe] and Danish rye bread.

PORK LIVER PATE

Steps:

• Mix well.
• Add salt and pepper.
• Place in a loaf pan and bake 325 degrees for 2 hours or less.
• Let cool in pan.
• This freezes well.

COUNTRY LIVER PATE

Steps:

• In 10 inch skillet over medium high heat add 1/4 cup butter.
• Add chicken liver, green onions and garlic, cook about 5 minutes, until tender yet still slightly pink inside.
• Stir in white wine and hot sauce. Cover and simmer on medium low heat 5 minutes.
• In a blender at low speed, blend cooked liver mixture until smooth, scraping sides with a spatula.
• In the same skillet over low heat melt remaining 1/2 cup butter. Add this and salt & pepper to liver mixture.
• Refrigerate at least 6 hours. Add mayonaise to liver pate strring well.