Chopped liver and pate
The Way Chopped Liver Became A Jewish Deli Staple
At Sarge's Deli in Murray Hill, NYC they crank out hundreds of pounds of chopped liver every week. Rich and savory, it totes an earthy, umami-forward flavor.
Its unique flavor comes in part from its distinct preparation. The livers are broiled until the blood is gone in Jewish delis, a crucial step for kashrut to keep it kosher.
According to the Jewish non-profit publication Forward, chopped liver made its way into the Ashkenazi Jewish diet in 11th-century Alsace-Lorraine Medieval France.
They started making pâte out of fried livers, onion, and hard-boiled eggs. The resulting mixture was dense yet spreadable, not to mention highly craveable.
It’s theorized that chopped liver’s creation was inspired by necessity. Ashkenazi Jews started eating goose liver as a way to minimize food waste, and the rest is history.
Chopped liver is commonly served on rye bread and is a key ingredient in Matzo sandwiches. To many, chopped liver is tied to family memories and centuries of tradition.