Amos, I just love liver paté! My kids loved it too, and used to beg for just plain old liver sausage sandwiches for school lunches, even though the other kids accused them of taking cat food sandwiches to school lol! It started a few fist fights that my daughter invariable won. Sigh...
I was a single parent, so money was tight and this little chub of liver sausage was considered a huge treat.
In order to extend the liver sausage, to make it last more than a few bites, I'd sometimes add a bit of spreadable cream cheese, scallion, cooking sherry and some salt and pepper to taste. I never thought of bacon though!
This looks delicious, and brings back some great memories. Thanks for sharing!
Pâté with Bacon & OnionPrep: 10 min Cook: 5 min Servings: 4by Amos Miller101 recipes>
A "pâté" (pah-TAY) is simply a paste of meat and a fat. It can be super fancy, or, as in this recipe, super simple. Guaranteed to impress your guests. Try this next time your are looking for a 'fancy' or special appetizer that requires next to no effort. This is a basic German-style country dish. If you can't obtain a smoked liver sausage, braunschweiger or regular liver sausage will still give you a tasty dish. I personally do not enjoy liver - but I love this dish and so will you, even if you don't care for liver either... Whether I serve this to my guests on toast points, or just whip some up to enjoy with Triscuits, I am always amazed at how the simple dishes can please a diner. I like to use a simple, local smoked liver sausage as a base, apple smoked, lean bacon and a sweet (Vidalia or a Texas 1040) onion.
- 8 oz smoked liver sausage
- 1/3 C finely chopped sweet onion
- 1/4 C smoked lean bacon, well cooked and finely chopped
- TIP: If you're serving this to guests, you will either present the completed dish as a chilled 'ball' on a bed of Italian parsley for a serve-yourself appetizer, or you can present appetizer toast points or fine crackers, each with a tsp of the pâté and a touch of Italian parsley for presentation.
- While your bacon is cooking, chop the onion and add it to the liver sausage in a bowl.
- Drain the bacon and chop it finely - you want bits, not pieces
- Add the bacon to the liver sausage and the onion
- Combine the three elements well
- Round the combined ingredients into a ball, cover with cling wrap and chill for not less than an hour
- Serve as you determine best suits the occasion
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