Urgh. What to do with Liver Paste?

Welcome.
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Some people love liver, some people don't and never will. I fall into the first category, and think it's scrumptious. There's a pate from Julia Child we make that has currants and brandy in it (and a little old-fashioned deliciousness in the form of good-ol' butter). But if you don't like liver, that approach isn't going to hide the flavor.

Like others have said, you can work a little bit into stews and sausages, and it will make the flavor much richer, but won't overpower it with liver taste. Also, country-style gravy is superb with liver in it, although I use liver chunks and not ground-liver. (I do love my meat grinder, though, and I grind just about everything else.)

And even if the dogs are already spoiled, it wouldn't hurt them to get just a little spoonful or two, would it? That's the fun of having dogs, is getting to spoil them!
 
I sautee chicken liver slowly in butter until it just starts to get hard and then work it through a mesh colander with a spoon which makes it a nice consistancy and is sure to eliminate any connective tissue. I don't have a very good small food processor but I belive that would work.

One part liver paste, two parts cream cheese (never low fat, never) a little crushed oinion and juice, a dash of MSG (I don't want to live forever and besides the sooner I die the sooner I can retire), salt and sometimes pepper to taste. Everything to taste in fact.

Serve room temp with any butter cracker or other that you like - und beer!

Don't tell anyone what it is until they have had a chance to enjoy it. Then mention what is in it so the unconcerned can have all the rest.
 
LIVER MUSH!!!!!! You can still fry it that way too...

Liver mush sandwiches... drooling
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