Liver sausage paté with apple, onion and thyme

Name: Liver sausage paté with apple, onion and thyme
Cook time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 6-7 Stem(s) fresh thyme; 1 (approx. 40 g) small onion; 1 (approx. 100 g) small apple; 10 g Butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g fine veal liver sausage; 7-8 TABLESPOONS Whipped cream; 1-2 TABLESPOONS Calvados; 7-10 Tbsp Apple slice

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 8

6-7 Stem(s) fresh thyme
1 (approx. 40 g) small onion
1 (approx. 100 g) small apple
10 g Butter or margarine
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g fine veal liver sausage
7-8 TABLESPOONS Whipped cream
1-2 TABLESPOONS Calvados
7-10 Tbsp Apple slice

Directions

1
Wash the thyme, dab dry and, except for a stem for garnishing, pluck leaves from the stems. Peel and finely chop the onion. Peel and halve the apple and remove the core. Also dice the halves finely. Heat the fat in a pan and fry the onion briefly. Add the apple and fry for 4-5 minutes until soft, stirring continuously.
2
Finally add thyme and season with salt and pepper. Let it cool down. Stir liverwurst and cream until creamy. Stir in cooled apple mixture and season with Calvados. Place liver pate in a bowl and serve garnished with thyme and apple. Serve with fresh baguette
3
Waiting time approx. 20 minutes