Liver Pâté

Liver Pâté is a great way to incorporate organ meat into your diet. Unlike some organ meat sausages and spreads, pâté does still taste a little like liver (the flavor is muted but it’s still there). For a less intense liver flavor, use a more mild-flavored liver like chicken liver or calf’s liver. But for the highest nutrient content, you’ll get more bang for your buck when using beef liver. Beef liver, with a Nutrivore Score of 4021, has a stronger taste, but it also has a better fat profile and is generally more nutrient dense. Chicken liver on the other hand, has a Nutrivore Score of 2502; not too shabby of course, but also not quite as impressive as beef liver.

 Liver Pâté is great spread on cucumber slices or celery, plantain chips, or your favorite cracker or crusty bread. 

Featured Ingredients

Liver is one of the top nutrient-dense foods on the planet and is one of the best foods to support our own liver health. In general, organ meats are nutritional powerhouses and the most concentrated source of just about every nutrient, including important vitamins, minerals, healthy fats and essential amino acids.

Onions possess potent antimicrobial activity, protecting against various bacteria, fungi, molds and yeast.  The antibacterial activity of red varieties is higher than that of yellow and white varieties!

Garlic is the top food source of thiosulfinates, which are sulfur-containing compounds responsible for diverse health benefits including powerful anticancer properties as well as antioxidant, anti-inflammatory, and anti-thrombotic effects.

Beef Liver Nutrients

Onion Nutrients

Garlic Nutrients

Liver Pâté

Nutrivore Score: 2590

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 12

Calories 139kcal

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Ingredients

• 1 lb liver
• 1 small onion yellow, finely chopped
• 2 cloves garlic
• 6-7 leaves sage minced or 1 tablespoon dried sage
• 1 sprig rosemary minced or 2 teaspoon dried rosemary
• 1 bay leaf
• 1/3 cup dry sherry or cognac
• ¼ teaspoon salt to taste
• 1/8 teaspoon ground mace
• 3-4 sprigs thyme minced or 3/4 teaspoon dried thyme
• ½ cup cooking fat tallow, coconut oil, bacon fat, lard, butter

Instructions

• If using beef or another large liver, slice liver into 2” chunks and remove any vessels the butcher might have missed.
• Line a 7.5″x3.5″ loaf pan with parchment paper.
• Heat ¼ cup of your chosen cooking fat in a large skillet over medium high heat.
• Add onion, bay leaf, rosemary, thyme, sage, mace and garlic to the pan. Cook, stirring frequently, until onions are well cooked, about 10 minutes.
• Add liver to the pan and cook, stirring frequently, until browned on the outside and still pink in the middle, about 3-4 minutes.
• Add sherry to pan and bring to boil. Boil 2-3 minutes until you can’t smell alcohol in the steam. Remove from heat.
• Remove bay leaf, rosemary stem, and thyme stems. Add salt and the remaining cooking fat.
• Pour hot liver mixture into a blender or food processor. Pulse until smooth.
• Pour into the prepared loaf pan or serving dish of choice. Let cool.
• Once it’s cool enough to touch, cover with plastic wrap tightly across the entire surface to prevent oxidation.
• Refrigerate at least one hour or overnight.

Nutrition

Nutrition Facts

Liver Pâté

Amount per Serving

Calories

139

% Daily Value*

Fat

 

9

g

14

%

Saturated Fat

 

5

g

31

%

Trans Fat

 

0.4

g

Polyunsaturated Fat

 

0.5

g

Monounsaturated Fat

 

2

g

Cholesterol

 

124

mg

41

%

Sodium

 

136

mg

6

%

Potassium

 

138

mg

4

%

Carbohydrates

 

3

g

1

%

Fiber

 

0.2

g

1

%

Sugar

 

0.4

g

0

%

Protein

 

8

g

16

%

Vitamin A

 

6637

IU

133

%

Vitamin C

 

2

mg

2

%

Calcium

 

8

mg

1

%

Iron

 

2

mg

11

%

* Percent Daily Values are based on a 2000 calorie diet.