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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. πŸ˜‰ 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 made with chicken livers, bacon, onions and mushrooms. Good source of phosphorous, vitamin D, B vitamins, copper & trace minerals.

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

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Double Bacon Liver Pate

Double bacon liver pate made with chicken livers, bacon, onions and mushrooms. Good source of phosphorous, vitamin D, B vitamins, copper & trace minerals.

An easy to make liver pate that is so tasty even my kids will eat it.

  • Yield: 20 servings 1x

Ingredients

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Serve with celery and bell pepper sticks or crackers.

Did you make this recipe?

Share a photo and tag us β€” we can't wait to see what you've made!

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.

Double bacon liver pate made with chicken livers, bacon, onions and mushrooms. Good source of phosphorous, vitamin D, B vitamins, copper & trace minerals.

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Double bacon liver pate made with chicken livers, bacon, onions and mushrooms. Good source of phosphorous, vitamin D, B vitamins, copper & trace minerals.

Originally published 2012, updated 2016.

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13 Comments

  1. Sounds Yummy! I might get Elaine to try it if I tell her its got bacon in it.
    An Remember, sometimes it takes up to 10 times trying something before you decide if you like it or not!

  2. Perfect recipe! I am pregnant and have been looking for a palatible liver recipe to have on hand, since the stuff is so great for you while you are preggers. I’ve got both grassfed beef liver and pastured turkey and chicken livers frozen and ready to use…..

    1. Cathy – it freezes well, too, so sometimes I pack it in an ice cube tray, and then just pop out a cube or two as I need them. Have a safe and healthy pregnancy!

  3. Here’s another DELICIOUS liver recipe from my Grandma. So easy too. Take 2 lbs. ground pork, one lb. ground (yes ground πŸ™‚ ) liver. Put into large bowl. Add salt and pepper, half an onion, diced small, 2 eggs, and drop into a kettle of boiling salted water with 2 celery sticks and 5 carrots (for flavor). Serve in a bowl with the broth. My Mother just called these “Meatballs”. We never knew there was liver in them until we were grown. If liver flavor is too strong for you, you may use a little less. It is So delicious!! I love it. And I hate liver any other way. πŸ™‚

    1. OOPs, Sorry, forgot to tell you to form into mushy meatball shapes first. They will firm up nicely when cooked and be so tender and lovely.

  4. Unless you live in France, where liver pate is cheap and all over the place! I got it whenever possible while i was visiting.

  5. Thank you for this recipe. My toddler was diagnosed to be anemic. The iron supplement did not help too much. So I made liver pate following this recipe and froze it in silicone ice cube trays. I gave her 2 cubes once every 2 days. In 3 weeks time we got her checked and saw that her haemoglobin raised by 1 point. I still continue to give her the pate and she likes it. Thanks again for the recipe.

  6. Made this last week for my son and myself…..sooo good! My 15 month old is a little anemic and now with the Corona virus, this recipe is even more important for strengthening our bodies to stay healthy – I used health the bacon and it is so delicious! This was his first time having liver and he just keeps scarfing it down. Thank you so much for this recipe. Can’t wait to check out more on your site!

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