Chopped Pork Liver Spread
July 20, 2021
This recipe comes from our webmaster, Cheryl Michaels. Cheryl says "I love liver cooked the traditional way, floured and sautéed in bacon fat with onions. I only eat liver that has been raised without antibiotics, so having pastured pork from Snug Valley Farm is a real treat. Because half a package is enough for dinner, I tried using the rest to make a spread similar to the traditional chopped liver that is made with chicken livers. I found the spread needed to be spiced-up a bit so I add hot sauce and dill gherkins. Enjoy!"
Wash and dry the livers, place on a broiler pan and broil until just cooked through. Cool and chop into large chunks.
Melt the butter in a sauté pan and add the oil and slivered onion. Cook on low until the onion is very soft and yellow. Add the liver pieces and stir to coat them with the oil.
Place the liver mixture, eggs, and sriracha in a food processor and pulse until well chopped. Add pickles and a generous amount of salt and pepper. Pulse to mix. Liver should be a consistency that can be spread.
Taste mixture and adjust seasonings. If it is too dry add a little olive oil and pulse to mix.
Refrigerate until about 10 minutes before serving. Serve on toasted rounds of french or rye bread or on rye crackers.
For a mild spread soak the liver in milk before broiling, omit the hot sauce and pickles and add nutmeg.
Have fun experimenting with this recipe. You might substitute kim chee for the pickles (adjust the salt and sriracha sauce).
Or you might try adding fresh cilantro. We'd love to know your results, comments welcomed below.
Ingredients
Directions
Wash and dry the livers, place on a broiler pan and broil until just cooked through. Cool and chop into large chunks.
Melt the butter in a sauté pan and add the oil and slivered onion. Cook on low until the onion is very soft and yellow. Add the liver pieces and stir to coat them with the oil.
Place the liver mixture, eggs, and sriracha in a food processor and pulse until well chopped. Add pickles and a generous amount of salt and pepper. Pulse to mix. Liver should be a consistency that can be spread.
Taste mixture and adjust seasonings. If it is too dry add a little olive oil and pulse to mix.
Refrigerate until about 10 minutes before serving. Serve on toasted rounds of french or rye bread or on rye crackers.
For a mild spread soak the liver in milk before broiling, omit the hot sauce and pickles and add nutmeg.
Have fun experimenting with this recipe. You might substitute kim chee for the pickles (adjust the salt and sriracha sauce).
Or you might try adding fresh cilantro. We'd love to know your results, comments welcomed below.