Liver Sandwich Spread Recipes

FILIPINO STYLE LIVER SPREAD

Steps:

• In a bowl combine liver and milk. Cover and refrigerate for at least a day. When ready for cooking drain liver and pat them dry.
• In a pan add a small amount of oil then fry chopped bacon until crispy. Remove bacon then set aside.
• Using the same pan and oil from the bacon, fry liver. Cook well and brown on all sides.
• Remove liver from pan then put the garlic and shallots. Cook for 2 minutes in low heat.
• Turn heat off then add butter and liver, then leave until it cools down.
• Pour everything in the pan in a food processor together with the bacon and all of the rendered oil, melted butter and toasted bits off the bottom of the pan. Add chilli, salt and lots of freshly ground black pepper I added around 1 tablespoons.
• Process until it becomes a paste but still gritty, add a tablespoon of milk at a time until desired consistency is achieved (you might not need all or you might need more).

CHOPPED LIVER THE REAL MCCOY

Steps:

• Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Once the water is boiling, remove from the heat and let the eggs stand in the hot water for 15 minutes. Pour out the hot water, then cool the eggs under cold running water in the sink. Peel once cold.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Coat beef and chicken livers with 2 tablespoons of corn oil, then spread livers on a baking sheet. Broil in the preheated oven until brown on the top, 8 to 10 minutes. Flip the livers and continue to broil until the livers are no longer pink in the center and juices run clear, about 5 minutes. Place livers in a bowl and chill in the refrigerator.
• Heat 2 tablespoons of chicken fat and 2 tablespoons corn oil in a large skillet over medium-high heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 10 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Place onion in a bowl; cover and refrigerate until chilled.
• Finely chop the chilled beef and chicken livers, chilled onions, and hardboiled eggs together, then place in a bowl. Stir in the remaining 1 tablespoon of chicken fat. Season with salt and pepper. Refrigerate until ready to serve.

CHOPPED LIVER SANDWICHES

Steps:

• Melt butter in a medium saute pan over medium heat. Season liver with salt and pepper, and dust with flour, shaking off excess. Cook liver until golden brown and no longer pink in center, about 4 minutes per side. Transfer to a plate, and let cool; reserve pan.
• Cook onion in reserved pan until tender, 4 to 5 minutes. Transfer onion to a medium bowl, and let cool completely. Chop liver, and add to onion. Stir in mayonnaise, and egg whites, and season with salt and pepper. Refrigerate 30 minutes (or up to 1 day).
• Spread mayonnaise on 4 slices of bread. Divide chopped liver and arugula or watercress among bread slices. Sandwich with remaining bread.

CREAMY SANDWICH SPREAD

Steps:

• Place the pickle relish into a colander set in the sink, and allow it to drain for about 30 minutes. Mix the drained relish, creamy salad dressing, and thousand island dressing in a large bowl until thoroughly combined. Place into a 1-quart jar, and refrigerate overnight to blend flavors.

LIVER & ONION SANDWICH

Steps:

• 1. Pour oil in skillet to cover bottom heat to about 375 degrees. Wash and pat dry liver. Squeeze lemon juice over liver. Let set while mixing dry ingrediants with flour.
• 2. Mix dry ingredients and dredge liver Shake off remaining liver Place in skillet and cook about 5 minutes per side Remove liver and add onions. Cook until tender
• 3. Place liver on 1 piece of wheat bread, top with onions, hot sauce, mustard and bread.

LIVER SANDWICH SPREAD

Steps:

• 1. Steam the liver for 25 minutes in a tightly covered pan.
• 2. Cool and put the liver through a meat grinder. I just pulsed it a few times in the food processor. Mince eggs.
• 3. Brown the onions in melted butter. Mix all ingredients together, season with salt and pepper.
• 4. Store in the fridge in an air tight container until ready to use.
• 5. Spread on bread or toast.
• 6. Enjoy!

LIVERMUSH SANDWICH

Steps:

• Place salt in a small mixing bowl.
• Add sugar.
• Add chili powder.
• Add black pepper.
• Mix spices together. Set aside for now.
• Place sausage and ground beef in a medium sauce pot.
• Add the apple cider vinegar.
• Add 6 cups water.
• Use your hand to break up the sausage and beef in the pot.
• Place saucepot over Medium heat on your stove top.
• Simmer for 1 hour, stirring occasionally until mixture reduces.
• Add the spice mixture. Stir well.
• Simmer for about 30 more minutes until chili reaches desired consistency.
• Slice the livermush into slices about ½ inch thick.
• Place a couple of slices in a skillet over medium heat on your stovetop.
• The livermush is already cooked, but just warm it up a bit and let it brown on the outside.
• Assemble your sandwich by placing a slice of warm livermush on a slice of bread or bun.
• Add a layer of mustard.
• Add some chopped onions.
• Add a spoonful of the chili. Top with another slice of bread or the bun top.
• Enjoy!

BRAUNSCHWEIGER SPREAD

Steps:

• Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.

MRS. MURRY'S LIVERWURST SANDWICH FROM A WRINKLE IN TIME

Steps:

• Spread cream cheese over one piece of bread. Sprinkle chives over the cream cheese, then layer with cucumber slices.
• Layer liverwurst slices on the remaining piece of bread, close up the sandwich, and serve.
• Spread Dijon mustard on one piece of bread and sprinkle lightly with red chili flakes.
• Layer sliced cornichons over the mustard-covered bread.
• Layer liverwurst slices on the remaining piece of bread, close up the sandwich, and serve.

CHICKEN LIVER SPREAD

Steps:

• In 10-inch skillet melt butter; add chicken livers and garlic.
• Cook over medium high heat, stirring occasionally, until liver is fork tender (6 to 8 minutes).
• Stir in remaining spread ingredients.
• Continue cooking until heated through (1 to 2 minutes).
• Spoon into blender container or food processor.
• Blend or process until smooth.
• Press liver mixture into greased 2 cup mold or soup bowl.
• Chill until firm (1 to 2 hours).
• In small bowl, stir together all frosting ingredients.
• Unmold liver spread onto a serving plate.
• Frost liver spread, decorating if desired.

CHOPPED CHICKEN LIVER SPREAD

Steps:

• Saute the livers in half the fat until they are no longer pink inside, about 5 minutes.
• Remove from the pan and add the onion and the remaining fat.
• Saute the onion until golden.
• Grind the liver-onion mixture and the eggs using a coarse blade on your grinder.
• Add the crispy fried skin and tiny pieces of crunchy friend chicken fat if you wish.
• Add salt and pepper.
• Serve with toast points or crackers.

LIVER SANDWICH SPREAD

Steps:

• Steam liver for 25 min in tightly covered pan. Cold and put liver through meat grinder. Mince Large eggs. Brown onion in melted butter. Mix all ingredients together, seasoning to taste with salt and pepper. Keep spread refrigerated till ready to use, then spread on white or possibly whole wheat bread. We make toast.

NANA'S CHOPPED LIVER

Steps:

• Heat vegetable oil in large skillet over medium heat. Brown liver on both sides (about 5 minutes per side). When the liver is done, set aside in glass dish. Allow the liver to cool for about 15 minutes and then chill in the refrigerator for 1-2 hours, covered, or overnight.
• While liver is cooling on counter, cook onions on medium heat in the same pan. Add more oil if necessary. Onions should cook until they are translucent and soft, but not brown, approximately 5-10 minutes. When finished, set aside in a separate dish and let cool in refrigerator until you are ready to process the liver.
• Reserve oil from frying pan and store in airtight container. You do not need to refrigerate this.
• Cook and peel two hard boiled eggs. Let cool, then mashed them. Remove liver from refrigerator.
• Prepare meat grinder. Alternate putting liver and onions in grinder. Add some mashed eggs in between. Add salt and pepper to taste. If the liver is not smooth enough to your liking, either add some of the reserved oil or some fresh vegetable oil to achieve your desired consistency.
• Put the chopped liver in a large bowl and chill overnight in the refrigerator. Serve the next day.

CHOPPED LIVER

Steps:

• Prepare schmaltz and gribenes ahead of time, or purchase schmaltz from your local kosher market. Goose fat or duck fat can be used in place of schmaltz if desired. Prepare the livers by cutting off any tough pieces or stringy tendons. You should also cut away any pieces of liver that look discolored, yellow or strange. This is pretty much the worst prep job ever, as uncooked liver has a soft and slimy texture, so make sure this step is done by someone with a strong stomach.
• Add 2 tbsp schmaltz or oil into a large cast iron or nonstick skillet and melt over medium heat. Put half of the chicken livers into the skillet and fry them for 3 minutes on each side (about 6 minutes total). Season the livers generously with salt and pepper as they are cooking. *Note: If you plan to kosher your chicken livers by broiling them prior to making chopped liver, you will only need to sauté them in the skillet for about 1 minute on each side. Koshering the livers cooks them, so there is no need to sauté them for a long period of time. Be careful not to overcook or burn the livers, or they will become dry.
• After cooking, livers should be firm and browned on the outside while slightly pink on the inside. They will continue to cook internally after you remove them from the skillet; don't overcook them, or they will turn dry. When the livers are brown and firm, pour them into a medium-size mixing bowl along with the leftover schmaltz/oil from the pan. Add another 2 tbsp of schmaltz/oil to the skillet, melt it, and fry the remaining livers repeating the same process as above. Add the livers and leftover schmaltz/oil from the pan to the mixing bowl.
• The skillet should now be seasoned with schmaltz or oil, so you don't need to grease the pan again. Add the onion slices to the skillet and reduce heat to medium low.Cover the skillet and let the onion cook undisturbed over medium low heat for 10 minutes. Check once or twice during cooking just to make sure they are not over-browning or starting to burn. The onions should be softening, but not darkening at this point. This "steaming" process kick-starts the caramelization needed for sweetness in the chopped livers.
• Uncover the skillet, stir the onions, and continue to sauté them for another 30-40 minutes, adjusting heat as needed to keep the onions from burning. Ideally the onions should be deeply caramelized, tender and sweet - this is what gives Jewish chopped liver its trademark savory-sweetness.Don't try to speed up the caramelization process, it takes time-- and that's ok. Good things are worth waiting for. When the onions have reduced to about 1/3 of their original size and are soft, sweet, and golden, they're ready.
• Add the cooked onions to the mixing bowl along with 4 of the diced hard boiled eggs and the ½ cup of gribenes (optional). Season all ingredients generously with salt and pepper.
• Now it's time to chop all of the ingredients together into a blended mix. There are various schools of thought on the "right" way to chop liver. The old fashioned way is to chop it by hand with a knife, mincing and mincing until it resembles a rough pâté.
• Another popular method is using a meat grinder. I use a meat grinding attachment on my Kitchen Aid mixer on the fine hole setting. Works like a charm.If you want to take a more modern approach, fit your food processor with a metal blade. Place all ingredients into the processor and pulse for about 30 seconds, stirring once halfway through processing, until a roughly textured paste forms.
• Whatever method you choose, it's important to taste the chopped liver once it is ground. Add salt or pepper to taste, if desired. Be a bit generous with the seasoning, as the liver is best served chilled and the seasoning won't taste as strong after chilling.
• Chill the chopped liver in the refrigerator until ready to serve. Garnish with remaining diced hardboiled egg and minced parsley.

CHICKEN LIVER SANDWICH

Steps:

• 1Heat oil in a pan over medium heat.Add onions and cook until soft. 2 Stir in chicken livers, tomato, spices, salt andpepper. Cook for 10 minutes or until chicken livers are cooked. 3 Layer 2 slices of bread with cheese,top the bread with chicken livers and close the sandwich with the remainingslices of bread. 4 Put a pan over medium heat. Spread butter over the top slices ofbread and put it on the hot pan buttered side down. Butter the top side of thebread in the pan and flip over to toast the other side. Slice and serve.

LIVER SANDWICHES

Steps:

• In a mini processor, add garlic, salt, cumin and cayenne pepper process until mixed well.
• In a non stick skillet heat oil over medium high heat then add diced jalapeño and stir for 15 seconds.
• Add garlic mixture and saute for 30 more seconds.
• Add chopped liver and mix everything well. Cook for 5 minutes.
• Remove from heat and mix in vinegar.
• Cook for 3-5 more minutes.
• Turn heat off then add a squeeze of lime and mix everything well.
• Prepare the sandwiches by slathering some tahini sauce along with shredded lettuce red bell peppers ( or hot) and scoop some liver in the sandwiches.