A delicious paste of pork liver with pork head, light, heart, chicken and beef liver. How to cook liver paste from pork liver with carrots?

Simple recipes for making pork paste at home.

Delicious paste of pork liver with pork head, light, heart, chicken and beef liver

All housewives, we offer a delicious paste of pork. In this article you will learn a lot of delicious recipes that will be a real find, both for the festive table and for a daily diet.

To use a delicious paste of pork, you do not need to run to the store for the finished product. Using the recipes proposed in this article, you can prepare a simple, but very tasty paste with your own hands.

How to prepare a porch from pork liver? How to cook liver paste from pork liver with carrots?

Poros from pork liver is a tasty and easy to prepare dish. Let's start with a simple recipe for which you need:

• 1 kg of pork liver
• 1 carrots
• 1 onion
• 0.1 kg of butter and vegetable oil
• 0.1 kg of milk
• 0.1 kg of cognac
• seques to taste

In the pork paste you can add your favorite seasonings - pepper, bay leaf, salt or certain seasonings for meat. The cooking method is not intricate:

• In order for a specific bitterness to leave the liver, withstand it for 2 hours in milk
• Fry onions and carrots in sunflower oil until golden
• Cut the liver into portioned pieces and add to the pan to the onion and carrots, simmer for 20 minutes
• Add seasonings to taste
• Cool the liver and scroll in a meat grinder until a homogeneous mass, do this even several times until complete uniform
• Pour cognac and butter into the resulting mass, mix well

Give the paste the form and put in the refrigerator, after a few hours, a chilled paste can smear on a sandwich and consumed with freshly planted tea.

Pork and head pork recipe

If you have already prepared a simple paste of pork liver, then the time has come to diversify the menu and add not only the liver, but also the head to the product. To prepare a snack, you need the following ingredients:

• 1 Pig head
• 1 kg of liver
• 1 onion
• 1 carrots
• 0.1 kg of fat
• seasonings

So that you get a delicate paste, write down a detailed recipe for this dish:

• Pour the head and liver at night with water so that blood leaves the ingredients
• Clean your head in the morning and rinse the liver
• Cut the meat into portioned pieces and send to cook your head, and add the liver to it in an hour
• 20 minutes before the end of cooking, put finely chopped onions and carrots in the broth
• At the end of cooking, add your favorite seasonings - salt, pepper and bay leaf
• After the pork has become soft, send it to a meat grinder or chop it with a blender

Such a paste can be consumed immediately or rolled for the winter in banks. Choose a suitable storage option for yourself and enjoy the delicate taste of your own prepared dish.

Paste of pork liver and lungs, recipe

In the pork paste, you can add a lot of ingredients that only complement the already impeccable taste of the dish. Now we offer to add another one to the recipes book - a paste of pork liver and lungs, for the preparation of which you need:

• 1 kg of liver
• 0.5 kg of lungs
• 0.2 kg of vegetable and butter
• 3 bulbs
• 3 carrots
• 5 eggs
• seasonings

Follow the recommendations step by step, according to this instruction:

• Pour water into the pan and pour seasonings, expect boiling
• At this time, clean the lungs and the liver from film and tubes
• Boil eggs
• Pull the butter out of the refrigerator and leave to melt
• Peel and chop the carrots and onions, fry it until golden
• Put the meat in boiling water and cook after boiling for 20 minutes
• Put eggs, onions, carrots and meat in one container and cross the blender or chop in a meat grinder
• Add melted oil and mix well
• Put in a sealed shape and send it to the refrigerator

It is quite possible to prepare such a paste and is not troublesome, but thanks to the efforts spent, you can stock up on a delicious product for several weeks or for the whole winter.

Pork and heart pork recipe

In order for the taste of pork paste to be delicate and soft, we advise you to add a pork heart to it. So, remember the necessary ingredients:

• 1 kg of liver
• 1 kg of heart
• 2 bulbs
• 6 pcs of carrots
• spices

For convenience and simplicity, we divide the recipe step by step:

• Clean the pork liver and heart from film and fat
• Cut the meat with portioned pieces and send to cook
• After boiling, cook for 60 minutes, removing the resulting foam
• 20 minutes before the end of cooking, add finely chopped carrots and onions to the broth
• Remove all the ingredients from boiling water and leave until completely cool
• Grind the components of the future paste in a meat grinder and add spices to taste

Everything is ready, you can spread such a product in a few hours on a sandwich or used as a supplement to porridge, as well as to potatoes with mushrooms.

Pork liver paste recipe with fat

Do not limit yourself to the above recipes, we will continue to fill the storehouse of recipes with pork liver with fat. You will need the following products:

• 0.5 kg of liver
• 0.2 kg of fat
• 2 bulbs
• 1 carrots
• spices

The preparation instructions are as follows:

• Cut the fat in cubes, if it is already salted, do not add salt
• Send a cut lard to the cauldron for 10 minutes. If the cauldron is not, it does not matter, cook in a pan
• Peel the liver from the film and cut it in the same way as fat, send to stew to the previous ingredient
• Peel the carrots and onions and cut into cubes, add to the liver container
• Stew all components about 1 hour before softening
• Leave the prepared ingredients and you can grind in a meat grinder
• It is advisable to pass through a meat grinder at least 3 times, so the paste will be especially tender

Important: it is better to use a cauldron to prepare a paste, so the mixture will not stick to the bottom of the container

The finished product will be a great option for breakfast for the whole family.

Pork liver paste recipe with milk

The liver is very useful for the human body, so the prepared paste of pork liver is the ideal option for daily use. Particularly soft and delicate paste will turn out if you add milk for the rest of the ingredients during preparation, details below:

• 0.5 kg of liver
• onion 2 pcs
• carrots 1 pc
• egg 1 pc
• 1 tbsp. flour
• 200 ml of milk
• spices

The preparation method is similar to the previous ones:

• Clean and cut the liver
• In boiling water, boil it for 10 minutes, put it on a plate to cool
• Finely chop the vegetables, grind all the components with a blender, add 1 raw egg, flour and milk to the mixture
• Lay out the foil on the baking sheet and send a paste there to which give shape. In the oven the product should be prepared for 60 minutes at a temperature of 180C

Put the finished paste on the dish and after complete cooling you can be sent to the refrigerator. After 5 hours, the product is ready for use.

Pork liver paste with butter, recipe

The liver paste with butter will be a very satisfying and slightly more high -calorie product, but the taste of the finished dish will be no less tasty. Ingredients for pork paste with oil:

• 1 kg of liver
• 2 bulbs
• 2 carrots
• 1 garlic tooth
• 0.2 kg of butter oil
• spices

If you are already in the kitchen and have prepared all these products, follow the recipe:

• Wash the liver, cut portions and fry over medium heat for 40 minutes, periodically checking readiness. The liver should be soft, but not dry
• Finely chop the vegetables and fry it until golden, pass the garlic through the garlic and add at the very end of cooking
• Mix ready -made ingredients and pass through a meat grinder
• Add muffled oil to the finished mixture and interfere with a homogeneous consistency
• Put the storage container and send it to the refrigerator

The oil will give the paste of tenderness and smoothness, for a sandwich in the morning this product will be an excellent solution. Do not smear oil under the paste, as breakfast will turn out to be too high -calorie.

How to make a pork liver paste in autoclave, recipe

Autoclave is a device for accelerated heating of the product using high temperature, the paste in it is prepared in banks for the winter. To prepare a hepatic paste in the autoclave, stock up with the following products:

• 1 kg of liver
• 0.3 kg of pork brains
• 2 bulbs
• 2 carrots
• 0.1 kg of flour
• 0.1 kg of butter or fat oil
• spices

The technology for preparing a paste is as follows:

• Wash and sterilize jars
• Wash the liver and brains and clean the film
• Pan chopped liver in flour and fry over low heat for 5 minutes
• Fry the vegetables until golden
• Mix the prepared ingredients and chop with a meat grinder
• Add oil or fat to the mixture, mix well
• Lay the paste by banks, roll up and send to the autoclave for further preparation
• In the apparatus, the paste will be prepared for about 30 minutes

After this time, banks are ready for storage all winter.

Pork liver paste recipe in a slow cooker

Before preparing a pork paste in a slow cooker, the liver should be kept for 2 hours in milk to get rid of bitterness and make the liver softer and tender. To prepare the dish, you will need a well -known set of products:

• 1 kg of liver
• 4 bulbs
• 4 carrots
• 0.1 kg of butter oil
• spices
• garlic at will

The multicooker will simplify the cooking process and free you from standing at the stove. Perform the following actions:

• Wash the liver and vegetables, clean and cut in medium pieces, add spices to taste
• Fold the ingredients in the bowl and set the “extinguishing” mode, prepare in this mode for the paste for 60 minutes
• After an hour, cool the finished liver and chop the products
• For softness and tenderness, if desired, you can add milk or butter

Important: if the paste is dry, add the juice to the mixture that stood out during extinguishing.

You will need no more than 2 hours to prepare a delicious paste, and the taste of such a home product will not leave indifferent all family members.

How to make a porch from a pork liver in the oven?

A paste cooked in the oven is less high -calorie, since it is not required to fry food in sunflower oil. To prepare a paste in the oven, stock up on the following products:

• 0.5 kg of liver
• 1 egg
• 50 ml of milk
• 50 g butter
• 20 g of cognac
• garlic 1 clove
• spices

The cooking process consists of such stages:

• Wash and cut the liver with medium pieces, put in a container
• Add milk, cognac, whipped egg, garlic and spices, chop
• Melt the butter and add to the whipped mixture
• Pour the mixture into the shape, do not be afraid that it is liquid, the paste will grab in the oven and will be the desired consistency
• Bake in the oven for 20 minutes at a temperature of 200 s

The paste cooked in the oven can be stored for no more than 5 days, but most likely after 2 days such a yummy will be scattered from the shelf of the refrigerator.

Paste pork with chicken liver: recipe

The paste with chicken liver is distinguished by its delicate consistency and a rich taste. Write down the products for the paste:

• 0.5 kg of liver
• 1 carrots
• 1 onion
• 150 g of butter
• greens
• spices

To prepare a paste:

• Wash and cut the liver for about 3 pieces of each
• Fry the vegetables until golden, add greens
• Grind the liver and vegetables with a blender or meat grinder

Add oil, spices and mix well again

Send the resulting mass for 3-4 hours to the refrigerator. During this time, the paste will freeze and will be ready to use.

Paste of beef and pork liver: recipe

An excellent combination of delicious snacks will be a mixture of beef and pork liver, such a paste will be moderately delicate and very satisfying. To prepare the dish, you should take the following products:

• Beef liver and pork at 0.5 kg
• Carrots 250 g
• Onion 100 g
• Potatoes 250 g
• Greens
• Spices

Cook the paste in this way:

• Place the pork and beef in boiling water and cook for 40 minutes over medium heat
• Add vegetables and cook for another 15 minutes, cook until the vegetables become soft
• Put the finished products from boiling water, cool and chop in a meat grinder or using a blender. If the mixture is dry, add the broth in which the ingredients were cooked
• Add greens and spices

Such a paste can be smeared on sandwiches, stuffing eggs or consumed with a side dish.

Porch of pork liver with carrots

It is advisable to add carrots in one or another amount to any paste. Now let's consider the recipe where carrots are on the quantity along with the main product:

• 0.5 kg of pork liver
• 0.5 kg of carrots (approximately 3 large vegetables)
• 4 bulbs
• 250 g of butter
• spices

To get a paste, you should follow the specified recommendations:

• Divide the oil into two halves, leave one for softening, cut the other and into the pan
• Wash the liver, clean and cut in medium pieces
• Put in a preheated pan and fry for 20 minutes
• Clean the carrots and grate on a coarse grater
• Finely chop the onion and put the liver on top, send the carrots there too
• Super the dish until the carrots become soft.
  After that, let the ingredients cool and chop it until a homogeneous mass
• Add spices and the remaining oil to the resulting mixture, mix well

A delicate paste with carrots is ready. Decorate it with herbs and serve.

Paste pork liver for the winter: recipe

If you really love the taste of a paste and you do not want to spend time in cooking in winter, you can make blanks in advance. To do this, take the following products:

• 1 kg of liver
• 3 kg of pork pulp
• 2 kg of fat
• 4 bulbs
• spices

Write down a step -by -step recipe for a paste for the winter:

• Clean the onion and cut in half
• Wash the meat and lard and cut into medium pieces
• In the cauldron, put the cut vegetables and meat, salt, add spices and cook after boiling for another 20 minutes
• Start the banks at this time
• Lay the contents of the pan with hot jackets and roll up
  Now you are not afraid of hunger in winter. A delicious and hearty paste will serve good service the whole cold season

We advise you to try all the indicated cooking options, because, which is not a recipe, then a unique taste and unforgettable aroma of the product that you made yourself. Enjoy your meal!

Video: paste cooked for the winter