Make liver donut burgundy cheap for yourself
Not just a recipe, but also the basis for many variants. The real idea is to use cheap liver sausage as a binder for a far more "noble" product. Quantities were deliberately omitted. Decisive is taste and "feeling". So, let's go:
Cook the beef liver in a little salted water, cut into small pieces. Use the hand blender or a grater to make "Zwiebelmus". To fry this briefly with a little bit of fat. Add fine liverwurst and let it "melt" with stirring. Add chopped mushrooms to taste (3rd choice is enough). Season with pepper and salt (little, liver sausage is already salty!). Some garlic (or garlic powder) can not hurt either. Now add pieces of liver, deglaze with red wine and boil on a small fire to a fairly viscous mass. Still hot in a form fill, preferably oblong lid box à la Tupper. In the refrigerator cut solid solidify. Let it run for at least 24 hours.
The finished pate can also be frozen piece by piece.
