I don’t think there is an in between on liver, people either love it or loath it. It might be the texture. It is from an animal so many people (like me) might subconsciously expect it to have a firm grain like the muscle does, but then it turns out to be mushy and pasty. And then there is the strong flavor.
It is pretty healthy, loaded with protein and vitamins and cholesterol, so it really is a sometime food. Ma’am likes her beef liver with bacon and onions and she used to make rumaki (bacon wrapped chicken livers) for us occassionally. Well, sure if you add bacon, anything tastes better.
My first instinct is “I don’t like liver.” But that isn’t exactly true. I am definately turned off by the texture, unless you play up the texture. I like liverwurst, braunschweiger, chopped chicken liver and pate. You know, PASTY spreadable things. Those I like, a lot.
I recently went on a freezer cleaning binge last week and found a pound of sausage and some chicken livers saved from all those whole chickens I have used to make other things. Chicken liver plus sausage – JACKPOT! PATE.
I got one measly slice at Thanksgiving because I was so busy making sure J ate and catching up with my family. I didn’t make it for Christmas because I didn’t want to tempt my mother-in-law who is on a strict diet that probably does not include my homemade pate. So, I made myself a half recipe (one loaf). Part of it is in the freezer for Ma’am, and I am rationing out the rest.
A simple pate recipe using chicken livers and sausage.
1lb ground chicken or pork livers
2lb pork sausage
1 Small onion (chopped)
4 cloves garlic (minced)
2 tablespoons parsley (chopped)
3oz dry vermouth
salt and pepper to taste
You will need 2 bricks or something of the equivalent size and weight to press the pate down after baking.
Preheat oven to 350°.
Food processor - Quickly pulse liver until crumbly, remove. Pulse garlic cloves until minces. Add onions and pulse until chopped. Add remaining ingredients and process until combined.
Or pre chop/ grind livers, garlic and onions. Mix all ingredients together by hand.
Put in 2 loaf pans. Cover with foil. Set in a pan of water and bake at 350° for 1 hour. Reduce heat to 250° and cook for 2 hours longer.
Cool 1/2 hour. Leave the foil on top and place brick on top for 1/2 hour. Drain to remove excess fat. Replace foil and brick; place in refrigerator overnight. Finished pate will be about an inch thick.
Serve chilled. This can be prepared ahead of time, wrap each loaf in foil then put in a zip to lock bag.
I'm Audrey, the Editor in "Chef" of That Recipe having taken over the site created by my mother, Carleta. We are two home cooks that are always on the hunt for a new culinary adventure. Click here for more.