Rinse and dry the liver and cut into strips or slices. Peel the onions, halve lengthwise and cut into narrow rings. Sauté the onion rings with the oil and 1 piece of butter over low heat in a frying pan until colorless. Add the sage leaves and the liver and saute for a few minutes on a slightly higher flame, stirring with a wooden spoon. Add the Marsala to taste and cook briefly. Remove the pan from the heat and season the liver with salt and freshly ground pepper. Remove the sage leaves and blend the whole in a hand blender.
Soften the remaining butter and mix it with the pureed liver exactly to a homogeneous cream. Fill the pâté into a bowl and put it in the fridge for at least 1 hour.
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