Liver Pâté Casserole
Description
The recipe won't take much time. If you'd like to treat your loved ones to a delicious and aromatic meat dish, I suggest preparing a pâté from offal—a tender meat dish that will become a highlight of any festive table. The pâté turns out very filling and fragrant thanks to a generous amount of spices, while the boiled eggs used as a filling will give this dish a special touch. Preparing such a pâté is quite easy and won't take much of your time. Serve hot.
Instructions
- 1
Step 1
1. Remove all veins from the liver, cut it into small pieces, season with salt and sprinkle with flour. Fry in a skillet for several minutes on each side.
- 2
Step 2
2. Pass the pork through a meat grinder with a coarse blade. Chop the fried liver into small pieces and add it to the pork mince. Finely chop the onion, fry half of it, then add all the onion to the mince.
- 3
Step 3
3. Finely chop the boiled heart, mince the herbs, and add them to the meat mixture. Season with salt and pepper, add nutmeg, marjoram, raw eggs, and mix well.
- 4
Step 4
4. Grease the mold well with butter, sprinkle with breadcrumbs, and place the minced meat inside. Put the boiled eggs in the center, then cover them with minced meat on top.
- 5
Step 5
5. Close the dish, bake in a preheated oven at 180 degrees for 1 hour. 15 minutes before the end of cooking, take out the casserole and brush the top with butter or olive oil.