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Ingredients
US|METRIC
8 SERVINGS
- 3/4 lb. pork liver
- 1 onion (quartered)
- 2 cups water
- 2 tsp. chicken bouillon granules
- 1/4 cup green onion (sliced)
- 1/4 cup butter
- 2 Tbsp. cognac (or other brandy)
- 2 Tbsp. mayonnaise (OR salad dressing)
- 1 1/2 tsp. dijon (style mustard)
- 1/2 tsp. salt
- 1/2 tsp. celery salt
- 1/4 tsp. black pepper (freshly ground)
- 1/8 tsp. ground thyme
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Directions
- Combine pork liver, onion quarters, water and bouillon granules in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Drain, discarding all but pork liver. Place liver in work bowl of food processor. Add green onion and butter; process for 10 seconds. Scrape down sides of work bowl; add remaining ingredients and continue processing until smooth.
- Oil a 2 cup mold or small bowl. Pack liver mixture into mold. Cover tightly with plastic wrap. Refrigerate several hours or overnight. Turn pate out of mold and serve with assorted crackers.
NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol135mg45% |
| Sodium350mg15% |
| Potassium170mg5% |
| Protein9g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate4g1% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A4% |
| Vitamin C4% |
| Calcium2% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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