Rob M. | Liver Pate from The Weeping Radish
Mar 27, 2013 at 12:13 am |
This week we have a very unique Sweet Potato Liver Pate available from the Weeping Radish in Grandy, NC. Pate is traditionally a French and Belgian dish that spread to Germany in the form of Liverwurst. The Weeping Radish has taken that evolution one step further with the addition of NC Sweet Potatoes, creating a Sweet Potato Liver Pate or Liverwurst.
To make the Sweet Potato Liver Pate, the Weeping Radish starts out with pork butt and liver from NC raised hogs. The pork butt is first cooked. Then it is ground and pureed with pork liver, sweet potatoes, and spices. The meat paste is then cased in sausage form and cooked to a firm, liverwurst consistency, ready to eat!
Tips for enjoying Liver Pate:
- Pates should be sliced and served at room temperature, where they can then be spread onto bread, crackers, etc.
- Pates are most commonly spread over crostini, or other toasted hard breads. Fresh herbs like parsley make a nice topping.
- For a fresher, lighter preparation, serve pate with sliced cucumbers and/or iceberg lettuce on a chilled plate. The pate can be spread over the cucumbers and lettuce in place of bread.
- Uli at the Weeping Radish recommends serving their Sweet Potato Liver Pate over crackers with apple slices, another German take on this classic!
Like this? 5.00 (1 ratings) |  (Rob M.) |
