So normally if someone was to put intestines on plate in front of me, I would make the most disgusted face and thought this was a joke. But liver mousse, liver pâté, liverwurst or Leberwurst (how we say it in German) is a grand exception to that rule.
Spread thick on freshly baked bread and garnished with thinly sliced onion rings and cornichon pickles, this must be one of my very favorite snacks, happy hour eats, appetizer, even breakfast gets better with this!
Liverwurst is a typical, German spread, available at local butcher shops in several varieties like duck, veal, goose, you name it. Liverwurst is simply part of German life and that's why it needed to find its way on my blog as well!
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Because I'm always on the lookout for a smooth, melt-in-your-mouth, perfectly seasoned liver mousse, I thought "why not try this myself?" Long story short, I became brave and bought my first ever package of chicken livers at Hen House last week. I felt very sophisticated checking out at the cash register, I may add. There was not a group applauding me on my way out however, contradicting my anticipation, because nobody in my family (not even me) would have ever thought I would touch and work with livers in my life..! But I like to shock people (and myself), so here I go!
So this week I encourage you to be brave as well and try this lovely variety of very easy-to-make, herb and brandy infused liver pâté. Finished off with a reduced port wine jelly, it is too good to not be loved even by those that don't typically care to eat intestines, like me.
Ingredients for 2 10 oz glasses:
- 6 ounces chicken livers, cleaned, rinsed, and patted dry
- Salt, freshly ground pepper
- Butter, for searing
- 1 shallot, finely minced
- 4 sprigs thyme, leaves only
- 1 teaspoon chopped marjoram
- 2 tablespoon of fresh, chopped chives
- Zest of 1 lemon
- 1 tablespoon brandy
- ¼ cup heavy cream, warm
- 6 ounces cold unsalted butter (1 ½ sticks), cubed
For the port wine jelly:
- 7 oz port wine
- 3 tablespoon brandy
- 1 tablespoon sugar
- Red onion in red wine vinegar and black pepper
- Cornichon pickles
- Fresh baguette rounds
- Season chicken livers with salt and freshly ground pepper.
- Heat a large sauté pan coated with some butter over medium heat. Add chicken livers and sear lightly on one side. Immediately add the shallots, thyme and marjoram. Continue to cook together for 2 minutes or so. Flip the livers and sear for an additional 1½ to 2 minutes until the livers are firm and pink in the center. Add lemon zest and brandy, and cook until it is nearly dry.
- Transfer immediately to a blender, pour in the cream and blend on medium speed, gradually adding the 6 oz of butter. Blend until completely smooth. Add 2 tablespoon of fresh, chopped chives.
- Pour mixture into ramekins or jars. Chill in the refrigerator for at least 1 hour.
- Caramelize one tablespoon of sugar in a small sauce pan.
- Pour in the port wine and brandy and let reduce for about 10 minutes.
- Put a couple of tablespoons of the port wine reduction in a cup and dissolve appropriate amount of gelatin.
- Pour dissolved gelatin into remaining port wine mixture and pour directly over the liver pâté. If you prefer, now add some peppercorns, chili peppers, more chives or other garnishes.
- Return the chicken pâté to the refrigerator and let set for at least 2 more hours.
- Serve with cornichon pickles, baguette rounds and thinly sliced red onions marinated in red wine vinegar and freshly ground pepper.
- Guten Appetit & SUBSCRIBE! ❤️