Easy Thanksgiving Liver Paté

In a small skillet, sweat the chopped onion in butter until translucent, then add the raw liver and sauté until cooked through (I kept the lid on for the sweating and for the sautéeing to help things cook evenly through). Add the brandy and stir, raising heat to boil off alcohol and evaporate all liquid.

Transfer the liver mixture to a small blender (or narrow bowl, as I used an immersion stick blender to more easily blend this small volume) and blend until smooth. Season to taste with finely ground salt and pepper, and a smidgen of finely ground nutmeg. Cover the paté and refrigerate until chilled.

Serving suggestions: This easy liver paté is delicious eaten simply spread on slices of baguette. But you can add marinated artichokes, pickles, or other briny vegetables alongside for a tasty appetizer, or you can include a generous layer in your next sandwich (like banh mi sandwiches, for example)!