The high liver content of this pâté brings a lot of iron to the bread.
Nuts and butter provide fat-soluble vitamins. The pâté is also suitable as a small “souvenir”.
Fry the liver pieces and sage in oil for about 3 minutes. Cook for another 5 minutes, so that the liver is cooked but still pink inside. Set aside 100 g of nice liver pieces. Let the remaining liver become lukewarm, then put it in a suitable bowl with sage, spices and butter, grind with a blender and mix well, season. Cut the remaining liver into wide strips, quarter the walnuts. Alternate pressing liver cream and strips and nuts into a suitable mold, set aside to cool. To serve, turn out and cut into slices.
Tip: Always use aromatic spices to refine your dishes!
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