2 Liver Pâtés

Here are 2 liver pâté recipes that we have used over the years.  The EAS Liver Pâté with variations is blended liver, milk, eggs and spices.  Lunchon Pork Pâté is blended liver and sausage.   Both taste good and are not hard to make.  Both can be eaten warm with crackers or bread, or can be used the day after for sandwiches.  My children prefer the one with sausage, which is not surprising, as many things taste better with sausage!

EAS Liver Pâté with variations

This came from Original Danish Liver Pâté.  Here are my variations:

Ingredients
  

  • 1 lb liver, chopped I have used all kinds of liver. Of course, younger ones taste better, but all work in this recipe. If you have more than 1 1/2 lb of liver, double the recipe.
  • 3/4 cup vegetable oil Any oil or fat will work. I did use Italian dressing one time, combining the oil and spices.
  • 3 Tbsp flour
  • 2 eggs
  • 1 onion, chopped
  • 1 tsp thyme Oregano, Italian seasoning, sage, nutmeg, pepper all work. This needs some flavor, which onions and spice provide.
  • 1 cup milk

Instructions
 

  • Mix liver, flour, eggs, onion, spices in a food processor or blender really well. Once it is well-blended, add milk.
  • Bake in 8 or 9 in. pie pans. I have also used 13x9 in. pan and bread pans. Bake at 400 F for 1 hour or until knife comes out clean. (It won't be dry, but won't have lots of stuff sticking to it either.)
  • Serve with crackers or bread. Use leftovers on sandwiches.

Luchon Pork Pâté

Liver pâté with sausage

Ingredients
  

  • 1 1/4 pounds pork liver or chicken or beef liver
  • 3 pounds ground pork breakfast sausage
  • 1 egg
  • 1/2 tsp. freshly ground nutmeg
  • 1 1/2 TBSP coarse salt opt
  • 1 tsp. freshly ground pepper
  • 1 TBSP. cornmeal
  • 1 onion, minced
  • 3 cloves garlic, minced
  • 3 TBSP. Armagnac or Cognac opt.
  • 1/2 pound lard or melted unsalted butter optional

Instructions
 

  • Preheat over to 325 degrees.
  • Puree the liver in a food processor or grind it in a meat grinder; place the liver in the bowl of a large electric mixer. (If you don't have an electric mixer, you can mix by hand.) Add the sausage, egg, nutmeg, salt, pepper, cornmeal, onion, garlic and Armagnac. Beat until well blended. (use a splatter screen if you have one.)
  • Coat each of the loaf pans generously with some softened butter. Divide the pâté evenly among the pans. Cover each loaf with a sheet of buttered wax paper, and cover with foil. Bake 1 1/2 hours, or until a meat thermometer reads 162 degrees. Remove the pâté from the oven, spread with half the lard or melted butter, and cool for 1 hour. Spread with the remaining lard and refrigerate. Allow to sit for 1 full day in the refrigerator before serving.
  • To serve, set the loaf pan in a bowl of hot water for a minute to loosen the pâté. Unmold onto a platter ,and garnish with fresh herbs. Serve with bread or crackers.

Notes

From The Grassfed Gourmet by Shannon Hayes; used by permission.

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