Liver Pate Recipe

Name: Liver Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. pork liver; 1 pkg. frozen cooked spinach, squeezed dry or cooked fresh spinach, that when squeezed is about size of a small orange; 2 medium onions; 5 large cloves garlic; 1/4 tsp. ground cloves; 1/4 tsp. allspice; 1 lb. Crisco; 1 level Tbsp. salt; 2 tsp. ground red pepper; 1 tsp. black pepper

Servings: persons

1
Wash liver thoroughly and remove as much of gray membrane as possible.
2
Grind together first 4 ingredients using fine blade. Put in large mixing bowl.
3
Add other ingredients and blend well with large spoon.
4
Spoon into an iron pot or casserole with tight fitting lid.
5
Allow room for a slight swelling of pate.
6
Bake at 325u00b0 for 1 hour, stirring well after 50 minutes.
7
Return to oven for 10 minutes more.
8
Remove from oven; spoon off excess grease and immediately pass pate through food mill (sometimes called a vegetable press) into another receptacle.
9
(This produces a smooth paste and leaves behind all liver membranes.)
10
Discard what remains in food mill.
11
Adjust seasoning to taste and mix thoroughly.
12
Place in refrigerator in tightly covered containers, until set, about 1 hour.
13
Serve cold on crackers.
14
May be safely kept for 2 weeks, properly refrigerated.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb. pork liver, 1 pkg. frozen cooked spinach, squeezed dry or cooked fresh spinach, that when squeezed is about size of a small orange, 2 medium onions, 5 large cloves garlic, and more.

Yes, Liver Pate falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Liver Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions