Directions:
- Prepare the Schmaltz as directed in the recipe. Rinse the livers and pat them dry with paper towels.
- In a large saute pan set over meidum heat, heat 2 tablespoons of the Schmaltz and saute the livers until browned, turning once, about 2 to 2 1/2 minutes per side. They should be just barely pink inside. Don't overcook them or they will be dry. Transfer the livers to a cutting board to cool.
- Using the same pan, heat another 2 tablespoons of the Schmaltz and add the onion. Cook, stirring occasionally, until golden brown, about 10 minutes.
- Transfer the cooked onions and livers to the bowl of a food processor. Add the eggs, salt, pepper, and remaining 2 tablespoons of Schmaltz. Pulse 6 to 8 times, until coarsely chopped. Do not puree. Taste for seasoning and chill at least 2 hours before serving.
- Serve with toast, crackers, or mazto and cornichons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.66 Kcal (790 kJ) | ||
| Calories from fat | 104.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.66g | 18% | |
|---|---|---|---|
| Cholesterol | 357.7mg | 119% | |
| Sodium | 604.19mg | 25% | |
| Potassium | 133.07mg | 3% | |
| Total Carbs | 7.92g | 3% | |
| Sugars | 1.23g | 5% | |
| Dietary Fiber | 0.56g | 2% | |
| Protein | 12.27g | 25% | |
| Vitamin C | 9.4mg | 16% | |
| Iron | 7mg | 39% | |
| Calcium | 22.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 157.53 Kcal (660 kJ) | ||
| Calories from fat | 87.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.74g | 18% | |
|---|---|---|---|
| Cholesterol | 298.67mg | 119% | |
| Sodium | 504.49mg | 25% | |
| Potassium | 111.11mg | 3% | |
| Total Carbs | 6.61g | 3% | |
| Sugars | 1.03g | 5% | |
| Dietary Fiber | 0.47g | 2% | |
| Protein | 10.24g | 25% | |
| Vitamin C | 7.9mg | 16% | |
| Iron | 5.8mg | 39% | |
| Calcium | 18.9mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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