Best 8 Easy Liver Pate Ii Recipes

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Easy liver pate is a delicious and versatile dish that can be enjoyed as a spread on crackers or bread, an ingredient in sandwiches, or even as a main course. It is also a great way to use up leftover liver, making it a budget-friendly option. With a few simple ingredients and a little bit of time, you can easily make your own easy liver pate at home.

Here are our top 8 tried and tested recipes!

LIVER PâTé



Liver Pâté image

Classic liver paté recipe with ground pork, calf, chicken, or pork liver, bacon and spices.

Provided by Elise Bauer

Categories     Appetizer     Liver     Pate

Time 1h55m

Yield 12

Number Of Ingredients 15

1 lb ground pork, or chopped pork shoulder
1 lb of liver - (chicken, calf's, or pig's), trimmed of connective tissue, diced
1 Tablespoons of cognac or brandy
1 Tablespoons of dry Madeira or sherry
1 cloves garlic
2 sprays of parsley
1/2 shallot or small white onion
1/4 teaspoon powdered ginger
1/8 teaspoon clove
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Dash of Tabasco or cayenne
Sliced bacon - about 1/2 lb

Steps:

  • Grind the pork: Grind the pork through a meat grinder several times on a fine setting.
  • Process diced livers, cognac, Madeira, garlic, parsley, shallots, spices in a food processor: Place in a blender cognac or brandy, Madeira or sherry, garlic, parsley, shallot or onion, ginger, clove, cinnamon, nutmeg. Add diced livers and blend a cupful at a time. Season with salt and pepper, adding a dash of Tabasco or cayenne.
  • Mix the ground pork with the blended liver
  • Layer a terrine dish with bacon and pate mixture: Line a 4x8-inch terrine with strips of bacon, fill with mixture, and cover with bacon.
  • Place terrine in a water bath: Place the terrine in a larger baking dish and fill the larger dish with water up to the halfway point on the side of the pâté dish. This "water bath" will help the pâté retain moisture and make for a smoother consistency in the texture.
  • Bake: Bake uncovered in a moderate oven, 350 degrees F, for about 1 1/2 hours.
  • Cool under a weight: Cool the pate under a weight so that it will become firm and fine-textured. To do this, lay a piece of waxed paper or aluminum foil over the pâté and set on top of the entire surface a board weighted with a heavy object. Chill in the refrigerator for several hours. Serve: At serving time bring the terrine to the table, slice, and serve with crusty French bread or rolls and a glass of wine. Also good with lettuce and tomatoes. Variation: Use chicken livers, pork, and sausage meat in equal quantities. See my second recipe for pâté maison . From Poppy Cannon's Eating European , 1961.

CHICKEN LIVER PâTé



Chicken Liver Pâté image

Here's an easy chicken liver pâté recipe with shallots, garlic, brandy, capers and thyme, blended smooth to spread on bread or crackers. A hit at parties!

Provided by Elise Bauer

Categories     Appetizer     Snack     Chicken Liver     Liver     Pate

Time 30m

Yield 16

Number Of Ingredients 10

6 Tbsp unsalted butter, divided
1/3 cup minced shallot
1 pound chicken livers
Salt
1 clove garlic, minced
2 Tbsp capers
1 teaspoon dried thyme
1 teaspoon anchovy paste (optional)
1/4 cup brandy
1/4 cup cream

Steps:

  • Brown the butter: Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3 to 5 minutes. Do not let it burn.
  • Add the capers, thyme, garlic, and anchovy paste: Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute.
  • Purée in a food processor: Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.

Nutrition Facts : Calories 108 kcal, Carbohydrate 1 g, Cholesterol 175 mg, Fiber 0 g, Protein 7 g, SaturatedFat 4 g, Sodium 85 mg, Sugar 0 g, Fat 8 g, ServingSize Serves 16 as an appetizer, UnsaturatedFat 0 g

LIVER PATE



Liver Pate image

A great appetizer for New Year's Day and the Rose Bowl Parade. Serve with thinly sliced brown bread, rye crisp, crackers or chips.

Provided by William Anatooskin

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h45m

Yield 16

Number Of Ingredients 9

3 cups water
1 pound chicken liver
1 onion, thinly sliced
¼ cup chopped onion
3 tablespoons cooking sherry
¾ cup butter, softened
¼ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground mace

Steps:

  • In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
  • Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 1.3 g, Cholesterol 120.8 mg, Fat 10 g, Fiber 0.2 g, Protein 5 g, SaturatedFat 5.9 g, Sodium 135 mg, Sugar 0.4 g

EASY CHICKEN LIVER PATE



Easy Chicken Liver Pate image

Yum! Keeps up to 2 months frozen.

Provided by Patricia Travisano

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 4h5m

Yield 16

Number Of Ingredients 10

1 cup butter, divided
1 onion, quartered
1 tart apple - peeled, cored, and quartered
1 pound chicken livers, rinsed and trimmed
¼ cup brandy
2 tablespoons heavy whipping cream
1 teaspoon lemon juice
1 ½ teaspoons salt
¼ teaspoon ground black pepper
1 tablespoon butter, melted

Steps:

  • Set aside 1/2 cup butter to soften slightly.
  • Place onion and apple in a food processor with the steel knife blade; process until coarsely chopped.
  • Melt 3 tablespoons butter in a large skillet over medium heat. Add onion and apple; cook and stir until lightly browned, 5 to 10 minutes. Return onion and apple to food processor.
  • Melt 5 tablespoons butter in the same skillet over high heat; cook chicken livers until browned and just done inside, about 5 minutes. Reduce heat to low and pour in brandy; allow to warm up without stirring. Carefully light the liquid; let flames subside.
  • Transfer chicken liver mixture to the food processor with onion and apple. Add cream and process until very smooth. Transfer mixture into a bowl and refrigerate until cool, at least 30 minutes.
  • Cut the softened 1/2 cup butter into pieces and process in the food processor; add about 1/3 of the liver mixture and blend about 5 seconds. Repeat 2 more times with remaining liver mixture. Add lemon juice, salt, and pepper and blend well.
  • Transfer pate to a serving dish or several small dishes; top with 1 tablespoon melted butter. Cover loosely with plastic wrap; refrigerate until chilled and set, about 3 hours.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 2.7 g, Cholesterol 137.4 mg, Fat 14.1 g, Fiber 0.4 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 320.1 mg, Sugar 1.5 g

EASY LIVER PATE II



Easy Liver Pate II image

Liverwurst sausage is mixed into a velvety pate and frosted with cream cheese. Serve with crackers, veggies or tiny deli rye slices. This is better if done up the day before serving to give flavors time to mingle.

Provided by GAIL BOYD

Categories     Pate

Time 22m

Yield 8

Number Of Ingredients 6

8 ounces liverwurst sausage
2 tablespoons butter, softened
¼ teaspoon Worcestershire sauce
1 tablespoon chopped green onion
2 slices bacon, cooked and crumbled
1 (3 ounce) package cream cheese, softened

Steps:

  • In a medium bowl, stir together the liverwurst, butter, Worcestershire sauce and green onion. Spoon onto waxed paper and shape into a 3x5 inch rectangle. Chill for at least 30 minutes to set.
  • When set, spread softened cream cheese over the top and sides. Return to the refrigerator and chill for 1/2 hour or until ready to serve.

Nutrition Facts : Calories 187.4 calories, Carbohydrate 1 g, Cholesterol 68.9 mg, Fat 17.8 g, Protein 5.7 g, SaturatedFat 8.2 g, Sodium 355.9 mg, Sugar 0.1 g

AUNT SHIRLEY'S LIVER PATE



Aunt Shirley's Liver Pate image

While living in San Francisco, I developed this liver pate recipe to serve at our many get-togethers with friends. Now my nieces and nephews request my liver pate at family gatherings. -Shirley Brownell, Amsterdam, New York

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8-10 servings (2-1/4 cups).

Number Of Ingredients 8

3/4 cup butter, divided
1-1/4 pounds chicken livers, halved
1/4 cup chopped onion
2 teaspoons Worcestershire sauce
1 tablespoon minced fresh parsley
1/4 cup sliced pimiento-stuffed olives
Additional parsley, optional
Crackers

Steps:

  • In a large skillet, melt 1/2 cup butter. Add the chicken livers, onion, Worcestershire sauce and parsley. Saute over medium heat for 6-8 minutes or until chicken is no longer pink. Remove from the heat; cool for 10 minutes. , Transfer to a blender; process until smooth. Melt the remaining butter; cool to lukewarm. Add to blender and process until blended., Pour into a 2-1/2-cup mold that has been lined with plastic wrap. Cover and chill for 8 hours or overnight. , Before serving, unmold pate onto a chilled plate. Press olives on top of pate; garnish with parsley if desired. Serve with crackers.

Nutrition Facts : Calories 250 calories, Fat 21g fat (12g saturated fat), Cholesterol 357mg cholesterol, Sodium 334mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.

CHICKEN-LIVER PâTé



Chicken-Liver Pâté image

You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

Provided by Sam Sifton

Categories     dinner, dips and spreads, appetizer, main course

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 pound, trimmed
1 tablespoon fresh thyme leaves, chopped
1/3 cup Madeira or port
3 tablespoons heavy cream, plus more as needed
Kosher salt to taste

Steps:

  • Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
  • Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
  • Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

Nutrition Facts : @context http, Calories 207, UnsaturatedFat 6 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 1 gram, Protein 10 grams, SaturatedFat 9 grams, Sodium 225 milligrams, Sugar 2 grams, TransFat 1 gram

QUICK AND EASY CHICKEN LIVER PATE



Quick and Easy Chicken Liver Pate image

A very easy pate that's big on taste as opposed to those that boil the livers. Great on crackers and especially in Beef Wellington!

Provided by Axe1678

Categories     Spreads

Time 20m

Yield 1 1/2 cups

Number Of Ingredients 6

1 lb chicken liver
1/4 cup butter
1 onion, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 hard-boiled egg (optional)

Steps:

  • Melt butter in heavy sillet over medium heat.
  • Add cleaned chicken livers and saute until tender, about 6-8 minutes. Cut ino quarters and cool.
  • Save pan drippings.
  • In a blender or food processor, combine liver pieces with the reserved pan drippings, onion, salt and pepper.
  • Blend well for about 20 seconds.
  • Optional: Blend in the hard boiled egg for a richer pate.
  • Enjoy!

Tips:

  • To ensure the smoothest pâté, use a food processor or blender to blend the ingredients until completely smooth.
  • If you don't have a food processor or blender, you can also use a mortar and pestle to grind the ingredients together.
  • For a richer pâté, use a combination of chicken and pork livers.
  • If you prefer a more delicate pâté, use only chicken livers.
  • Be sure to soak the livers in milk for at least 30 minutes before cooking to remove any bitterness.
  • Cook the livers gently over medium heat to prevent them from becoming tough.
  • Season the pâté to taste with salt, pepper, and other spices.
  • Serve the pâté with crackers, bread, or vegetables.

Conclusion:

Easy Liver Pâté II is a delicious and versatile spread that can be enjoyed as an appetizer, snack, or meal. It's easy to make and can be stored in the refrigerator for up to a week. So next time you're looking for a quick and easy recipe, give Easy Liver Pâté II a try.

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