Jewish Chopped Chicken Livers

• 1 pound chicken livers, washed well
• 1/2 cup butter
• 6 pieces good quality, dry cure bacon or pancetta (optional)
• 2 large onions, sliced into rings
• 1/4 cup red wine
• 6 hard-boiled eggs

1. Cook the onions and the bacon/pancetta (if using) in the butter over medium-high heat to soften.
2. Add the livers. Season with salt and pepper. Cook until the livers are cooked through.
3. Remove the livers and onions from the pan, turn the heat to high and de-glaze with the red wine, scraping all the bits off the bottom of the pan. Pour all that into the livers.
4. Use a meat grinder (electric or hand, but NOT a food processor; if you have more than one disc, use the course), grind the livers and eggs, alternating each and finishing with an egg.
5. Check the seasoning and serve with bread or crackers. Melba toast was somewhat of a traditional accompaniment.
6. Note: This can be prepared a day ahead of time and stored in the refrigerator, but is best served at room temperature. It also freezes well if you get too carried away.

chicken livers, butter, bacon, onions, red wine, eggs

Taken from food52.com/recipes/7176-jewish-chopped-chicken-livers (may not work)