Tuesday, January 18, 2011

Chicken liver and smoked sausage parfait (low fat version)

Chicken liver and smoked sausage parfait with spicy potatoes
This is a low fat version that uses oil and milk instead of butter and cream. It is absolutely delicious, and the butter and cream is not really missed.

The recipe combines chicken liver with lightly smoked sausage. The sausage I used had potato as one of the fillers and this made the parfait creamer, both in terms of taste and texture. You may not get the same result if you use sausage with higher meat content.

Parfait is usually finished off by blitzing to make it silky smooth, cooling, placing in ramekins, topping with butter, refrigerating, waiting and then eating. Too many steps involved after the parfait is cooked, I skipped these steps and took the quicker and shorter pot-to-plate route. I wasn’t going to wait and was quite happy to avoid the extra artery clogging buttering process. And warm parfait is very tasty.

The list of ingredients looks short and basic but it’s the end result that counts. The amounts are estimates since I cooked without weighing and measuring. Basically use similar amounts of liver and sausage, or vary according to your preference. If using a meaty or strong flavoured sausage use less otherwise it will mute the livery taste.

  • 300 grams chicken liver, finely diced
  • 300 grams lightly smoked sausage, finely diced
  • 150 ml milk
  • 1 medium onion, finely diced (optional)
  • 3 cloves garlic, minced
  • 2 tablespoons oil
  • Salt to taste

  • Heat oil over medium heat
  • Sauté onion and garlic until translucent
  • Add liver, sausage and salt, and cook for about 5 minutes, stirring frequently
  • Add milk and cook until the parfait thickens, about 10 minutes
  • Blitz/blend the parfait until silky smooth

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