Liver sausage pate

We live in a time when culinary recipes are sometimes so controversial that it's often necessary to write a recipe as a legal contract, specifying the "rights and obligations of both parties." Considering that sausage is currently a highly controversial product, and liverwurst is doubly so, let's clarify two points right away:

• 1. We're not making a liver pâté substitute, and we don't expect liver sausage pâté to have that flavor. Because liver sausage isn't just liver, but a mixture of organ meats (liver, lungs, heart, etc.) plus fat and spices. Therefore, we won't be making a "better/worse" comparison. Raw liver pâté can be more delicate in flavor and more appealing to gourmets, while liver sausage pâté is a simpler, quicker, and more widely available option.
• 2. We understand that liverwurst from different manufacturers can vary in taste, texture, and naturalness. Therefore, for the pâté, we select the liverwurst that meets your requirements on these points. If the liverwurst tastes "not so good," the pâté made from it will be "so-so."

If there are no questions regarding these points, then prepare the necessary products and begin preparing the liver sausage pâté.

I have liverwurst from our local producer, and its taste and texture are very similar to the liverwurst that used to be called "Egg." I'm quite happy with the taste.

Heat oil in a frying pan and fry the onion and carrot over medium heat until soft and lightly golden. Cool to room temperature.

Remove the liver sausage from the casing and cut into random pieces.

Place the sliced ​​liverwurst and sautéed vegetables in a bowl.

Using an immersion blender, puree everything until it reaches a paste-like consistency. Liver sausage typically contains a fair amount of salt and a hint of spice, so I didn't season the pâté with anything. I recommend tasting the pâté and, if necessary, adjusting its salt and spices (black pepper, allspice, coriander, nutmeg, paprika, and granulated garlic are all good options).

And another important point. The sausage I used has a soft, pliable texture, and the pâté turned out smooth without adding any butter. Some liverwurst is coarser ground and has a more textured texture. If you have this kind, you can add a couple of tablespoons of heavy cream or a little butter to make the pâté smooth.

The liverwurst pâté is ready. Transfer it to a jar or container with a lid and cool slightly before serving. Refrigerate for up to 2-3 days.

The most delicious sandwiches with this pâté are on a slice of brown bread and with pickled cucumbers.

Bon appetit!