Heal Your Gut: Easy Pate
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Image Credit: Carly and Jean from Making Sense of Things. Check out their blog and Facebook!
Consuming nutrient-dense foods is critical to help heal your gut. There are few more nutrient-dense foods than liver from animals being raised cleanly and on pasture.
Pate is one of those foods that people either love or hate. This recipe does a good job of turning haters into lovers. This was the first liver recipe I tried, and I was puzzled as to why anyone would dislike liver if it was this good. Then I tried some other recipes!! I quickly came to understand why so many people hated liver if they were served the strongly-flavored shoe leather I choked down when I cooked other liver recipes. If you’ve never tried liver before, this is the best place to start.
If you have any leftovers, put it into small containers and freeze. You can make a large batch, then pull out small containers to thaw and enjoy as you need it.
This recipe is from the Recipe Archive, part of our Subscription Package.
6 slices bacon
2 Tbs butter or coconut oil
1 cup sliced mushrooms (optional but tasty)
1/2 cup chopped onion
1 cup chicken livers
1/2 tsp Worcestershire sauce
2 Tbs mayo
Scant 1/2 tsp salt
1/4 tsp pepper
In a heavy skillet, fry the bacon until barely crispy. Remove the bacon and drain on paper towels, reserving the drippings in the pan. Turn the heat to low. Add the butter and saute the onions and mushrooms for 15 minutes, or until completely limp, stirring occasionally.
Meanwhile, in a medium saucepan, bring some water to a boil. Add the chicken livers, return to a boil, cover, and remove from the heat. Allow to stand for 15 minutes. Drain thoroughly.
In a food processor, pulse the drained chicken livers until ground. Add the bacon, onion and mushroom mixture, and remaining ingredients, and pulse until well combined.
Serve with celery and bell pepper sticks or NT-style crackers.
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KerryAnn Foster runs Cooking Traditional Foods, the longest running Traditional Foods Menu Mailer on the internet. KerryAnn has ten years of traditional foods experience and is a former Weston A. Price Foundation chapter leader. Read about KerryAnn’s journey to health through multiple miscarriages, celiac disease, food allergies and intolerances, obesity, adrenal fatigue and heavy metals.
Founded in 2005, CTF helps you feed your family nourishing foods they will love. With two choices of Menu Mailers, multiple eBooks, Print Books and a Gluten and Dairy-Free Traditional Foods eCourse, KerryAnn makes traditional foods easy, accessible, affordable and family friendly for everyone.
KerryAnn founded Nourished Living Network, a network for traditional food and natural living bloggers, in 2011. NLN provides support, publicity and networking opportunities for bloggers all across the traditional foods spectrum. Our Recipe Gallery features recipes from the twenty-four member blogs and growing.
THANK YOU for this recipe! This is on my to-do list (adding liver to our diets) and planned to make my first pate in a couple weeks but no good recipe to follow! This looks great! May add a little sausage to it, as well!
sounds yummy — I’m definitely printing this out!! So glad I found your blog — I’ve had adrenal and thyroid problems too — now I’m gluten free (2 1/2 years now) — it’s been a long road back to health. Have some weight issues now too, that’s probably hormone related. have a super day!
Does this work with beef liver? I have tons of that from a cow we bought last fall. Another way I am just starting to get liver into (some) of us is grinding it up and freezing into ice cubes, then putting 1 or 2 into our morning smoothies. It isn’t noticeable at all.
Amy, I haven’t tried it with beef livers personally, but other people have told me that they did and they liked it. I normally grate up my beef liver and use it any time I use ground beef. Thaw those ice cubes and add a cube or two every time you use one pound of ground beef.
[...] My initial impression was, ‘needs more bacon.’ I ate it without ‘yuck’ ever crossing my mind. No gagging, no twisted faces, no forcing it down. To my surprise, it was not hurl-worthy. Later that week I made it again and added more bacon. I actually liked it once the bacon was better balanced and I got the saltiness right. That pâté recipe is here. [...]
KerryAnn, if your family is OK with small amounts of alcohol in foods, try adding a splash of dry sherry to the pate. It is amazing… Your recipe is very similar to mine. I also make a chopped (chicken) liver spread with the same basic recipe and some hard-boiled egg added in. Dice/chop, don’t puree. Very nice on crackers, bread, veggies (for the GF crowd), in sandwiches…