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In a hot pan splash in some oil, quickly fry the liver, onions and sage until sealed. Pour in the port allow to boil then simmer for approx. 5 minutes.
Add the chopped butter to the pan and allow to melt. Season with salt and pepper and place it all into a blender and pulse until smooth.
Line a tray with grease -proof paper, place a couple of sage leaves in the bottom as a garnish. Pour pate’ mix in. Refrigerate until it sets.
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