Baked liver pate with herbs and almonds 

You've never eaten better roasted liver pate. Everyone can make it. Just follow the basic procedure and use the prescribed raw materials.
The advantage of this recipe is that you don't just have to bake the pate, but you can also cook it in your own glass for long-term storage.
Almonds, herbs and rum republica make this liver roast pate a delicious affair. Once you taste, you won't want another.
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Raw materials:
pork loin
pork shoulder
pork liver
English bacon
peeled almonds
salt
ground pepper
onion
garlic
rum republica
thyme
ground nutmeg
sage
saturejka
pork broth
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