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Homemade Braunschweiger
Margaret Berg, Sparta

1 slice bacon
1 lb. chicken livers
1 medium onion, chopped
1 small clove garlic
1 tsp. paprika
Pepper
Ground sage, crumbled
1/4 cup wine or diluted cider vinegar
2 cups chicken stock
1 very small dry hot red pepper
1 bay leaf
Splash of steak sauce
Splash of balsamic vinegar
1 cup fine bread crumbs

Chop and render bacon. Saute chicken livers in bacon and fat with onion (just wilt onion, do not brown), garlic, paprika, pepper, and sage. Degrease pan with wine or diluted cider vinegar. Add chicken stock, hot red pepper, bay leaf, steak sauce, and balsamic vinegar; simmer until done. Do not taste until liver is fully cooked. Drain (reserve liquid) and remove small hot pepper and bay leaf. Grind in food processor. Alternate adding in bread crumbs and reserved pan liquid until you have a thick, spreadable pate. Adjust seasoning to taste. Refrigerate in covered bowl

 

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