Jewish Chopped Chicken Livers

1. 1

   Cook the onions and the bacon/pancetta (if using) in the butter over medium-high heat to soften.

2. 2

   Add the livers. Season with salt and pepper. Cook until the livers are cooked through.

3. 3

   Remove the livers and onions from the pan, turn the heat to high and de-glaze with the red wine, scraping all the bits off the bottom of the pan. Pour all that into the livers.

4. 4

   Use a meat grinder (electric or hand, but NOT a food processor; if you have more than one disc, use the course), grind the livers and eggs, alternating each and finishing with an egg.

5. 5

   Check the seasoning and serve with bread or crackers. Melba toast was somewhat of a traditional accompaniment.

6. 6

   Note: This can be prepared a day ahead of time and stored in the refrigerator, but is best served at room temperature. It also freezes well if you get too carried away.

* Per serving · 4 servings · Values may vary.