Liver pate with green pepper, thyme and cranberries

Name: Liver pate with green pepper, thyme and cranberries
Cook time: 10 min
Total time: 10 min
Yield: 1
Ingredients: 4 Stem(s) Thyme; 250 g fine veal liver sausage; 2 TABLESPOONS Whipped cream; 3 TSP green pickled peppercorns; 2 TABLESPOONS Cognac; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Cranberries

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
10 mins

TOTAL TIME
10 mins

Ingredients

Servings: 1

4 Stem(s) Thyme
250 g fine veal liver sausage
2 TABLESPOONS Whipped cream
3 TSP green pickled peppercorns
2 TABLESPOONS Cognac
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Cranberries

Directions

1
Wash the thyme, shake dry and finely chop the leaves of 3 stems. Mix liver sausage, cream, green pepper, chopped thyme and cognac until smooth and season to taste with salt and pepper if necessary.
2
Pour the pâté into a clean glass. Spread cranberries on the surface and garnish with thyme. Roasted baguette tastes good with it.