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Chop the liver and onion and fry with the butter pepper, salt and herbs. Add the mixture to your processor and whiz with the soured cream. The mixture will be quite runny but should set harder in the fridge.
250g pigs liver
1 large onion
130ml soured cream
100g butter
pepper & salt
fresh sage or mixed herbs (optional)
grated carrot, gherkin,
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