Liver pate of the fourth day

Liver pate of the fourth day

Category: Meat dishes

Ingredients
Pork liver	800-900 gr
Brisket or meat lard	300-400 gr.
Smoked lard	70 gr.
Potatoes	2 pcs.
Garlic	1 head
Onion	2 pcs.
Salt
Casings or casings for sausages

Cooking method

• We cleanse the liver from the ducts, boil the potatoes. Lard should be salty and very meaty. A good brisket will work too.
• We put bacon and intestines to be washed under running water. I put a grate on top so that the guts do not run away.
• If the lard is freshly salted, then we rinse for about half an hour. If it is already well salted, then an hour.
• Separate meat and skin from lard. We don't need leather in this dish.
• Cut all the meat and half of the bacon into cubes.
• Take smoked bacon or bacon cooked in onion skins and cut it into cubes.
• First fry the smoked bacon, and then the onion on it.
• Grind the liver, potatoes, garlic, half lard, onion with cracklings in a meat grinder.
• We mix all the ingredients.
• We stuff the intestines or shell. We put in an oven preheated to 180 degrees. I have convection. Literally after two or three minutes, we subtract to 100 degrees. Ready until golden brown.
• This is the beauty.
• When it cools down, you can cut off a piece, put it on bread and enjoy. The pate is tasty and juicy.
• Bon Appetit!

Note

On the first day after slaughter, meat is not eaten. On this day, they cook liver and lungs fried on large pieces of bacon with sour cream and onions.
The dish is very tasty and incredibly high in calories. But on this day, the work is hard and labor-intensive. As long as you scrape off one skin from the soot, seven sweats will come off. Men always do it. But women do not sit idly by either.

Therefore, the hot aromatic liver served after a hard day seems especially tasty.
Oh, how wonderful she is. But the very thing is to take a piece of black bread, dip it into the sauce obtained during frying and savor ... Mmmm. Mnyamochka!

We love these hours, when everyone gathers at a big table "for the liver". You can already relax, the tension has subsided, the most difficult work has been done. Whole family to gather. The big six-month work is over.
Although we live side by side, such moments do not happen so often. We communicate, have fun, share news. The kids are running around, chirping, teasing us with questions, requests ...
Graceful and calm.

But the whole liver is not cooked that day. A part is left for the fourth day pate.
Where does this name come from? It's simple. The first days are loaded with work. There is no time to cook delights. Usually potatoes with bacon and meat are served on the table.
But it is also very tasty. After all, the meat is fresh, not ice cream.
And when the meat is already a little boring, you can cook the pate.
And the lard, which is very important in this recipe, should be salted. This will take three or four days.
That is why this pate is not prepared earlier than on the fourth day.
As far back as I can remember, he is traditionally the king of the table on this day.

But now everything has become easier. You can buy liver and fat at any time. And prepare a juicy, aromatic, delicate liver pate.

No ingredient should be substituted. For example, I love carrots in liver pate. But here it is superfluous. That potatoes are needed.
The shell is also important. If it is not there, then as a last resort, you can cook a pate in a baking sleeve. True, in this case, you cannot taste a delicious golden brown crust.

Once again, bon appetit!
Enjoy yourself and please your loved ones and loved ones.

[Irina]

Irina, a gorgeous recipe and a very interesting story! Thank you! reading your stories and recipes is a pleasure. recipe

[Irina]

Irina, thanks for the recipe, thanks for sharing the warmth in your recipes
A very soulful recipe!
I took it to bookmarks)))

Thanks for the interesting recipe! I'll try to cook for Easter.

[toffee]

toffee, thanks for the recipe and for the story. My grandmother, when I was born, already had no cattle, but she often told me, about the same thing as you in this recipe: how and what they cooked when they cut the next "Borka". Sometimes she went to the village to visit relatives, and from there she brought all kinds of offal and lard, and meat ... Oh, that was the most delicious!
Ir, this should be recorded well and published. Or at least collect in one blog.

[Irina]

Ir, this should be recorded well and published. Or at least collect in one blog.

I fully support Irina!
toffee, Irina, Your recipes and stories are worthy of a separate book!
I bookmarked the recipe.

Or at least collect in one blog.

Exactly!
It's time to combine all the recipe stories in one place! Each story brings back so many memories of the time spent with my grandmother.

Great recipe. Thank you)

[at least highlight in a separate topic]

Ira, a delicious recipe and story !!!! I read and remember, my grandmother also kept pigs, and what amazing sausages she made, then they baked the ham in the dough, made jellied meat, but we didn't cook pates - I was very interested in reading your recipe and story ... and today I'm just amazed to our grandmothers - after all, everything was then cooked on the stove, which was heated with coal, there was water in the well, and all this to wash, clean, cook, even in modern conditions, is some kind of real feat, but then what to say about those conditions ?? ? there were also 4 children, then a bunch of grandchildren, and 30 acres of vegetable gardens, then chickens, rabbits, cucumbers, tomatoes were salted in barrels, in general, it is incomprehensible to the mind! What our grandmothers were heroic, and after all, this is the generation that survived the war and managed to withstand .. with their warmth and light, we still warm ourselves in memories

it would be very nice to publish all your wonderful recipes as a separate book, but on our forum at least highlight in a separate topic, I think that such recipes are simply priceless!

[Irina]

Irina, thank you very much. Yesterday, late at night, I read your recipe and something flooded like this,: cray: I remembered my parents, dad fed the pig every year, and when he scored, mom would leave for a few hours, be it "to the store", I now understand that she I felt very sorry for the pig she raised, and she did not want to see her being slaughtered.
Then I already remember how she washed a whole basin of intestines, and cooked sausage in them, only my sister and I were little stupid girls, seafood, we would have more sweets, and then some kind of sausage, now I would gladly eat a piece of my mother's sausage.

I join the girls and would also subscribe to your personal Temko with great pleasure.

[You should publish them as a book, or at least make a personal block.]

Irina, thank you for your recipes. I can’t read them calmly. So much nostalgia. Your memories are very touching. I join the girls' opinion You should publish them as a book, or at least make a personal block.

Irochka, a deep bow for the recipe and history

Put it in the oven

[nut]

nut, Irina! Promptly! I didn't have to wait four days.

Irina, thank you very much and deep bow! I go to your recipes not only for the sake of recipes, but also in order to be saturated with the energy of kindness, family comfort and love for loved ones. You write so sincerely and sincerely about your ancestors, it is immediately clear that you have a strong, friendly family, and respect for elders and respect for family traditions come first!
Thank you again!!

[Irina]

IrinaHow delicious you cook and tell! Tell me, if I only have small intestines, is it okay? I have never seen thick ones for sale on the market, I understand that you can order in tyrnet, but it's so expensive with delivery.

[Irina]

Girls, how tasty is this pate Yesterday I made it, I stood in the hall overnight - now I enjoy: girl_est: There were fears about pork liver, I took it a couple of times, but I didn’t like it because of the presence of bitterness, but there is no bitterness in this pate , in time it kept it in the oven for about 4 hours, since I found the shell sooo voluminous, about 13-15 cm in diameter (I spent 3 years in salt, bought it on sausages). I advise everyone to cook, you will not regret

And you,Irina , thank you very much for the recipes that you want to immediately bring to life, for your narratives to them, from which it is impossible to tear yourself away

[Irina]

Irina, nut

All! In search of guts.

Tell me, if I only have small intestines, is it okay?

Probably not worth cooking in thin ones. No matter how dry it is.
It seems to me that it is better in pots with a lid. There will be no crust, but the juiciness will remain.

[Irina]

Irina, Thanks, I will think. I really wanted such a paste!

[nut]

nut, Irina, a beautiful pate turned out!
One to one how we cook.
For the first moment I thought it was my photograph.

[Irina]

Irina, forgive me for writing in your recipe, it's just not a recipe, but a form for serving pate, maybe someone will need my experience.
Or please move the moderators to which section you need, I did not find where you can insert this message.
After reading your recipe, I really wanted a paste, and then they called the guests on March 4. I made pork liver pate, a little different from yours, but I also add onions, carrots, lard and a little butter, in general a classic recipe. But the question arose of how to serve the guests, there is no shell, and on the table it gets weathered very quickly, and the guests will not spread everything on a piece of bread. The solutions came somehow by itself, I used nori sheets that are taken for sushi, it turned out to be a nice and tasty sliced ​​pâté, like that. Everyone ate with pleasure, very convenient. This is me if there is no shell.

[Tanechka]

This is me if there is no shell.

Tanechka, this is about me, I really liked Irina's recipe, but there is a problem with the guts, but I would try with nori.

Tanya, only ready-made pate is wrapped in nori sheets, Irina bakes it, but you can bake it in a pot, and then cool and wrap it a little.

ready-made pate is wrapped in nori sheets only

Don't worry Tanya, I understood everything perfectly

Stuff the paste into the intestines for juiciness. Not for beauty. The intestines are not an aesthetic function, but a practical one.
If there is no shell, it is better to make the pate in pots with a lid. Or in baking bags as a last resort.
And yet, it seems to me that here nori is still out of place. It is this pate that is good for its completeness and harmony. Nori will bring dissonance.
I can't imagine this product here. Visually, it can be beautiful. But we eat first, and only admire second ...
Even carrots are not suitable for this pate. Although it is softer and sweeter than dried seaweed.
This pate is softer and juicier than the classic one.
Although the usual me, perhaps, would return to nori. It has a sharper taste.

If there is no shell, it is better to make the pate in pots with a lid. Or in baking bags as a last resort.
And yet, it seems to me that here nori is still out of place. It is this pate that is good for its completeness and harmony. Nori will bring dissonance.

classic recipe.

It turned out beautiful !!!