A Liver Pate Recipe My Kids Actually Like
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Because it’s easier to get some people (like my kids) to eat liver if it’s paired with bacon, today we have the recipe for Double Bacon Liver Pate. Before you say “Yuk!” because it’s liver, just remember everything’s better with bacon. Also, if you’ve ever priced out pate in a store or restaurant, you know that it can be some seriously expensive gourmet fare.
Double Bacon Liver Pate Recipe
Ingredients
12 slices bacon
1 Tablespoon butter or coconut oil
1 cup sliced fresh mushrooms (or one small can mushrooms)
1/2 cup chopped onion
1 cup chicken livers
1/2 teaspoon Worcestershire sauce (optional)
2 Tablespoons mayo
1/2 teaspoon sea salt (less to taste – the bacon may add enough salt)
1/4 teaspoon black pepper
Directions
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. This gentle cooking method keeps the liver tender.
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 crackers.
Why should you eat liver?
I’m not a huge fan of liver, but I eat it, because I know it’s good for me. Healing Naturally by Bee shares a few liver facts:
4 ounces of raw chicken liver has about 20 grams of protein. Because the protein is of animal origin, liver contains all of the amino acids essential to human health.
Liver provides the most concentrated amount of vitamin A of all food sources. It is considered an efficient aid in vitamin A deficiency. Beef liver provides 18,000 mcg of vitamin in 3 1/2 ounces.
Liver has long been a part of the treatment for pernicious anemia because it is a rich source of heme iron (the organic iron in animal foods). This type of iron is five times more easily absorbed than non-heme iron (found in plants). …
Liver is a good source of the mineral phosphorus. A diet which includes large quantities of liver also should include added calcium since high phosphorus intake can create a deficiency of calcium. Liver is one of the few natural sources of vitamin D, and it is also an excellent source of all the B vitamins (particularly B12), copper, vitamin C, and trace minerals.
So, even if you’re not a liver person, I encourage you to give this one a try – you might be pleasantly surprised. If you are a liver person, I can pretty much guarantee you’ll like it. You can also cut the amount of bacon in half and use another tablespoon of butter or coconut oil if you want more liver flavor. Like my grandma always said, “Try it! You’ll like it!”
Printable Recipe
PrintDouble Bacon Liver Pate
An easy to make liver pate that is so tasty even my kids will eat it.
- Yield: 20 servings 1x
Ingredients
- 12 slices bacon
- 1 Tablespoon butter or coconut oil
- 1 cup sliced fresh mushrooms (or one small can mushrooms)
- 1/2 cup chopped onion
- 1 cup chicken livers
- 1/2 teaspoon Worcestershire sauce (optional)
- 2 Tablespoons mayonnaise
- 1/2 teaspoon sea salt (less to taste – the bacon may add enough salt)
- 1/4 teaspoon black pepper
Instructions
- 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. This gentle cooking method keeps the liver tender.
- 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 crackers.
You can also freeze the pate in small portions using a scoop or an ice cube tray, and then defrost a little at a time for later serving. Here I used my FM-2000 vacuum sealer to store 3 small scoops of liver pate. Don’t forget to mark with the contents and date.
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Originally published 2012, updated 2016.