liver pate recipe, Home Production of Quality Meats and Sausage

[@greengoblin1887]

You mentioning not going to university is silly; I am trying to start my PhD in food science specifically sausage production and your vedios are latterly one of my main guides ,Thank you sir 🧡🙏

[@berg8970]

This is one of my regular staple foods I ate almost daily when I lived in Germany, along with a host of other delicious wursts. I would spread it thick on bauernbrot (farmers' bread) add sliced onion, pickles and to mustard...Yummy.

[@simikay8755]

Just want to say, you are one of those guys that did not waste their lives on university, no pun intented 😀😀👍👍

[@withoutprejudice8301]

Seen recipes where some of the poaching water is added to the food processor while emulsifying for creamier texture.

[@ericfoster3636]

That looks Good Henry! I make Pate a few times a year. This is close to my recipe, I add some fresh cracked Black pepper. Mmm pass the saltines, mayo and hot sauce!

[@duncanhenry]

Agreed nothing hits the spot like Pate a few times a year!

[@hansstrydom-yd9bu]

😅😅 Was waiting for this liver pate recipe. Will do it. Thanks Master Duncan. 😅

[@603pr]

I like liver pate, but I love liver pate with a little horseradish! Great video and keep them coming! I'm thinking of combining the two and going to be making a batch this week. I have been trying to figure out how much to add to it, while watching your garlic comparison video you suggested 7-10g per 1kg. I'd be using store processed horseradish that comes in a jar. I'm going to assume that this is going to be a close comparison to the garlic in oil you used in that recipe. What are your thoughts? I know most of the time" it is not what you put into the recipe but what you don't that makes them good" But I also like trying new things. Thanks for your time. Ps Are we doing another Marianski March this year?

[@patfilipczak6888]

I'll be making that for sure thanx for making that video

[@duncanhenry]

Hope you enjoy, I found this one particularly good.

[@steenhmm5047]

I love liverpaté ! I Will try this one out. Thank you! Greetings from Denmark.

[@duncanhenry]

Hope you enjoy it! Thanks for watching from all that way!

[@leahtiferetrabinovitz6518]

nice, i was waiting for this one! thank you

[@duncanhenry]

Your welcome!

[@kendeptuck3625]

Looks delicious Duncan. If you cook it in 175-180 F water(I use souvide circulator for this) for 1 minute for every mm thick you should get the perfect internal temp without overshoot.

[@duncanhenry]

After this March a souvide cooker is on my wish list for sure.

[@duncanhenry]

Yup I believe so.

[@G-man45444]

I have vac packed moose liver from fall…. Going to make some of this for sure !!

[@duncanhenry]

Hmmm let me know how that turns out. I haven't had the chance to work with it much.

[@G-man45444]

@@duncanhenry I’ll certainly do that. Just waiting for my book to arrive from Amazon. I will be using moose calf liver which was super mild and delicious …. I have enough for this recipe.

[@billrey8221]

Does the smoke pernitrate the man made casing?

[@grahamtuckerman1774]

Hi, not my favourite sausage but you have made it look so tasty it has to be on the to do list, happy to make just the 1000g recipe and pipe the same as you do, how do you store product until using. rgds Ozzie Saus Fan

[@duncanhenry]

Hey Graham, this one was a really good one out of the month. I would say its got a 21 day fresh shelf life if you can vac pack. 7 if you can't or freeze and store.

[@rrest11]

looks great !! I grew up eating Liverwurst, but have never had liver pâté. Is there much difference in taste between liver pâté and Liverwurst? Are they prepared the same way? Thanks for making me hungry.

[@withoutprejudice8301]

Sous fide or induction stovetop for better temp control?

[@davidens8204]

the extra fat would take this product to s spreadable state .. helped my gramma make it many times ... yum great with English mustard on melba toast or just straight butter crackers

[@eugenepanek3098]

Why were the next 2 videos blocked? Looking forward for all your videos on the "Marianski March" segment

[@duncanhenry]

Hey there Eugene, I hope they aren't blocked I just had a look.

[@eugenepanek3098]

What were the next 2 videos after the chicken curry? The next one avaliable was the formed ham which skips 2 days

[@yippikiyay197]

Cool!!

[@duncanhenry]

I think this one was on the wish list right?

[@yippikiyay197]

Darn it Duncan you fast forwarded through some of the best parts again

[@duncanhenry]

lol Sorry Mike, I gotta try to keep people watching.

[@peterv1318]

This way is better on a sandwich with mustard than if it was spreadable.

[@krisbabic89]

I did this too, but did braunschweiger where I smoked it after. I only took it to 155° and it still wouldn’t spread.

[@burtonurnie4961]

All liverwurst are equal, however some liverwurst are more equal than others. That said, I spread some thicker on the toast. Can I offer a suggestion for March? I make this one, its also the favourite of my friend who moved here from Poland 20+ years ago. Not sure which page in the book but the recipe came from Marinski's. Its called Slaska. (Its possible it's in one of their other books, but I think it's the green one)

[@duncanhenry]

Lol thats true. I wish I would have watched closer to see if this would have wound up spreadable but sliceable was quite good too. You have my interest ill be looking it up.

[@nvjorkea7815]

C Can you also make it from chicken liver?

[@jimjordan5630]

Yes.

[@johnfalconer5778]

Is this book in Metric ?

[@paradigm_rhyme]

Might be well worth your time to invest in a sous vide cooker instead of the propane burner. Much more controllable with awesome results!

[@duncanhenry]

I am thinking so after this month.

[@marcdoll5632]

Pulling the pig livers out of the freezer and out of the dog food supply chain...

[@TheWhitetailrancher]

Blech! I make a bit of pate' for other people. but watching someone make it is disgusting! laughs. Don't know if I will ever be able to make it again. laughs

[@alwayshungry24]

i do not like liver. smell or flavor but will watch video anyway. tks

[@duncanhenry]

This is a great way to hide it turned out creamy and dense like butter.

[@nancyfahey7518]

Yea, you needed that back fat. But thanks.

[@varoojbaboomian4345]

very bad texture. You would rather needed to molsify with a little bit of cold crashed ice.

[@greengoblin1887]

You mentioning not going to university is silly; I am trying to start my PhD in food science specifically sausage production and your vedios are latterly one of my main guides ,Thank you sir 🧡🙏