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Chicken liver and smoked sausage parfait (low fat version)


By Easily Good Eats (Visit website)





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, a fantastic marriage of flavours. I hate to brag, I really do, but I really liked this parfait.


I haven?t tried parfait made with butter and cream and I can imagine the taste, as well as strain on my arteries! My recipe uses lightly smoked sausage which might partially impart flavours similar to cream and butter. 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.


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


Directions
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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