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In this episode we make the liver pate recipe. I was hoping to have it be a spreadable sausage but I think I wasn't watching the liver pate close enough and let it get a little hotter that the recipe called for. So it ended up more like liver terrine.
Despite that the liver pate was excellent very creamy and flavorful. I'd recommend giving this one a try especially if you have a liver to use up!
If you feel up to it here is a link to Patreon:
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If you guys would like to give it a try here is a link to Home Production of Quality Meats and Sausage:
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If you guys need a grinder to get you started on your home sausage making journey here is a link:
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If you guys need a stuffer to make your sausage making process smother here is a link:
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If you guys are looking for a nice knife set here is a link:
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