And though we love our go-to ground beef hamburger, we can't forget the savory snap of pork sausages or the smooth texture of liver pâté. From birds to bovine to game meat, the best cuts for mincing ...
Add the beef stock and simmer to reduce again, until the gravy is thickened, then season, to taste, with salt and freshly ground black pepper. For the calf's liver, rub the calf's liver with the ...