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SV liver mousse


Master of the Pit
OTBS Member
Joined Apr 3, 2014
This is a chef steps method.

Yields a very fine mousse, instead of a classic pate.

I used beef and chicken liver.

After cooking the onion, added brandy then pushed thru a strainer...only used the liquid.

Raw liver pulverized in the blender with eggs, spices and cure#1 for colour preservation. Strained as well.

A lot of connective tissue left behind.

Mixed With onion liquid and melted butter..then .into the jars for SV.

Lots of work (especially cleaning) but worth it. Very fancy product (did it once before).



Master of the Pit
OTBS Member
SMF Premier Member
Joined Jun 13, 2017
Following, I am guessing a flavor similar to liverwurst? Consistency like a spreadable pate?

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