Homemade Czech Liver Pâté in Jars
Canning doesn't have to be daunting – just follow a few basic rules so that the contents of your jars stay in good condition and don't go mouldy. This homemade liver pâté made with fatty pork and liver is a lovely example: once blended it is smooth, full of flavour and, spread on bread, indistinguishable from a shop-bought one. Simply fill it into jars and process it twice.
Prep: 45 min
Cook: 3 h 10 min
Servings: 1
Method
01.
Boil the pork in a little water until tender. Once cooked, take the meat out and keep the stock.
02.
Peel the onion, chop it finely and sweat it in a little lard.
03.
Mince the cooked meat and the liver. Add the onion with the lard, the raw eggs, salt, spices and a little of the meat stock so that the mixture has the consistency of a thinner porridge.
04.
Mix everything well, season to taste and, before pouring the pâté into the jars, blend it in batches with a stick blender. When spread on bread it is then indistinguishable from shop-bought pâté.
05.
Fill the meat mixture into preserving jars up to 2/3 of their height, seal them well (with lids with a red rubber ring) and process for 1 hour at 100 °C.
06.
The next day, repeat the sterilisation in the same way.
07.
Serve the pâté spread on fresh bread.
