Homemade Braunschweiger Pâté

Ingredients

• 1 lb (450g) pork liver 1 lb (450g) pork liver
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/2 teaspoon ground nutmeg 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground allspice 1/4 teaspoon ground allspice
• 1/2 teaspoon dried marjoram 1/2 teaspoon dried marjoram
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons butter, for frying 2 tablespoons butter, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 18g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Rinse the pork liver under cold water and pat it dry with paper towels.
2. 2.
   In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
3. 3.
   Add the pork liver to the skillet and cook until it is no longer pink in the center, about 5-7 minutes per side.
4. 4.
   Remove the liver from the skillet and let it cool slightly. Cut it into small pieces.
5. 5.
   In a food processor, combine the cooked liver, sautéed onion and garlic, heavy cream, nutmeg, allspice, marjoram, salt, and black pepper. Process until smooth and well combined.
6. 6.
   Transfer the mixture to a bowl or ramekins, cover, and refrigerate for at least 2 hours to allow the flavors to meld.
7. 7.
   Serve the Braunschweiger Pâté chilled with crusty bread or crackers. Enjoy!

Treat your ingredients with care...

• Pork liver — Make sure to rinse the liver thoroughly under cold water to remove any impurities before cooking.
• Heavy cream — For a lighter version, you can substitute the heavy cream with coconut cream or a dairy-free alternative.

Tips & Tricks

• For a smoother texture, strain the pâté mixture through a fine-mesh sieve before refrigerating.
• Adjust the spices according to your taste preferences. You can add a pinch of cayenne pepper for a subtle kick.
• Serve the Braunschweiger Pâté with tangy mustard, cornichons, or pickled onions for a delightful contrast of flavors.
• To enhance the presentation, garnish the pâté with fresh herbs such as parsley or chives.
• Store the pâté in an airtight container in the refrigerator for up to 5 days.

Serving advice

Serve the Braunschweiger Pâté on a platter with slices of crusty bread, toasted baguette, or crackers. Accompany it with a selection of pickles, mustard, and fresh herbs for a beautiful and flavorful spread.

Presentation advice

To present the Braunschweiger Pâté elegantly, transfer it to a decorative serving dish or individual ramekins. Garnish with a sprig of fresh herbs and serve alongside thinly sliced bread or crackers.