Liver paste for winter

The base of the pate is the liver. This recipe uses pork, but you can cook a dish from any other liver. Chicken, turkey, beef - with each of the varieties, the taste will be diverse and pronounced. The cooking process is not much different from the usual pate, which is prepared for several days, and not for long-term storage.

We start with the preparation of the liver. On any, even the best piece, there will be films, perhaps veins and a little fat. We remove all this and rinse the piece with running water. We dry the liver with paper towels so that the water does not interfere with the slicing and does not get into the pate. Cut the liver into small pieces. We take the butter out of the refrigerator in advance so that it softens.

We will cook the pate in a slow cooker, it is much easier than in a frying pan, the dish will turn out juicy, tender, and cooking will not tire. Pour vegetable oil into the bowl of the slow cooker, heat it up on the frying mode and add the liver. Fry until tender, stirring occasionally. Fry for 15 minutes.

Peel onions and carrots, wash, dry with a towel. Cut into large pieces. During the cooking process, the pate will be crushed, so you don't have to worry about the beauty of slicing vegetables.

We transfer the liver to a separate plate, and load the vegetables into the bowl of the slow cooker. Fry the onion and carrot until the vegetables are soft.

While the onion and carrot are cooking, chop the liver. The easiest way to do this is with a blender, submersible or stationary.

We leave the crushed liver aside, and overload the cooked vegetables into the blender bowl. We also grind them. We combine the liver and vegetables, mix with a spatula, and then once again work through the whole mass with a blender.

Season the pate with salt and ground pepper, add well-softened butter and mix the whole mass with a spoon or spatula until smooth.

The jars for the pate are mine, you can not sterilize them in advance. We put the pate in jars and cover with lids. We install the cans in the bowl of the slow cooker, pour water between them, close the lid and sterilize for 20 minutes on the fast cooking mode. If there is only cooking from suitable modes, sterilize for 2 hours.

After the end of the process, we roll up the lids, cool the jars and put them away for storage in a cool place.

Bon appetit!