A great recipe if you are looking for a nutritious and delicious appetizer to serve to your family and friends, or on special occasions. Although the taste of liver can be quite intense, this recipe mixes the flavors of fresh herbs, garlic, onion, salt and pepper to balance out the liver taste. This pate is great served with crackers or bread, or as part of a charcuterie board.

Liver is one of the most nutrient-dense foods available to us. It is high in iron, vitamin A, vitamin B12, copper and other essential vitamins and minerals.

Making sure you get organ meats along with your muscle meat is a great way to make sure you are getting the nutrition you need.

Read more about the health benefits of liver.

Beef liver pate surrounded by a variety of crackers

Recipe ingredient substitutions

Grass fed beef liver substitutions

Instead of using grass fed beef liver, you can use regular beef liver, or switch it up and use chicken liver, duck liver, lamb liver, goose liver, etc.

Olive oil substitutions

Instead of olive oil you can use any other cooking oil or healthy fat of your choice. Keep in mind though, if you use fats that are higher in saturated fat (like coconut oil, bacon fat, duck fat, beef lard or pork lard), they are hard(er) at room temperature and may affect the texture of the pate. If you use saturated fat, make sure to melt it before mixing it into your pate. If you tolerate dairy, you can also swap out the oil for heavy cream, cream cheese, sour cream or melted cow’s milk butter.

Fresh garlic clove substitutions

Instead of fresh garlic cloves, swap it out for 1 – 2 teaspoons of garlic powder.

White onion substitutions

Instead of white onion, swap it out for red onion or sweet yellow onion. Alternatively you can also use shallots, chives or green onions.

Rosemary and thyme substitutions

I find pate tastes really good with a combination of fresh rosemary and thyme, but you can swap it out for other fresh herbs such as oregano, sage, etc.

White vinegar substitutions

Swap out the white vinegar for apple cider vinegar, white wine vinegar or even fresh squeezed lemon juice.

Side view of beef liver pate in two white ceramic dishes surrounded by crackers and garnish

Dietary modifications

Make this recipe candida diet friendly

Swap out the white vinegar for raw apple cider vinegar or fresh squeezed lemon juice.

Make this recipe AIP friendly 

Use raw apple cider vinegar or fresh squeezed lemon juice instead of white vinegar.

Make this recipe low FODMAP

Omit the garlic and onion.

Make this recipe low acid/gastritis friendly

Omit the vinegar from this recipe entirely.

Recipe pairings

Serve this liver pate with:

  • crackers
  • baguette or other fresh breads
  • cheese
  • deli meat or sausage
  • marinated olives

Storage tips

Store your liver pate in an airtight container in the fridge for 1 – 2 days. It’s important to put it in a sealed container because the top of your pate can get a bit crusted over if it is exposed to air for too long.

It also freezes really well if you want to keep it for much longer. Once you are ready to eat it, simply take it out of the freezer and put it in your fridge the day before you plan on consuming it. Make sure to give it a really good stir before you serve it, and serve it immediately after taking it out of the fridge.

Tried my homemade liver pate recipe?

Please leave me a rating and review below, and post a picture of the dish to Instagram and tag me at @foodsnfeels 🙌

You might also like

If you liked this recipe, check out my other nose to tail recipes:

If you are looking for more healthy recipes, download one of my free seven day meal plans!

Beef liver pate surrounded by a variety of crackers

Homemade Beef Liver Pate Recipe

Tara Klippert
A great recipe if you are looking for a nutritious and delicious appetizer to serve with crackers or bread, or as part of a charcuterie board.
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 10
Calories 217 kcal

Equipment

  • Food processor (or stick blender / immersion blender)
  • Cutting board
  • Large knife
  • Measuring cups and spoons
  • Cast iron skillet
  • Stove top
  • Wooden spoon

Ingredients
  

  • 1 1/2 lb grass fed beef liver
  • 1 white onion
  • 6 garlic cloves
  • 1/2 cup olive oil (+ 2 tablespoons for frying)
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 tbsp vinegar (or lemon juice for candida diet + AIP)
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary

Instructions
 

  • Start by slicing up your onions and garlic and set them aside in a small bowl.
  • Remove the stems from your fresh herbs and set aside in a small bowl.
  • Next, cut your beef liver into thin slices. Optionally, you can transfer your liver slices over to a plate lined with paper towels to soak up the excess blood.
  • Heat your frying pan to medium heat, and then add your 2 tablespoons of olive oil, sliced onions and garlic.
  • Sauté your onions and garlic until they start to brown, and then add your liver pieces and your fresh herbs.
  • Fry everything until your liver has cooked through completely.
  • Turn your stove off and let your cooked liver mixture cool completely.
  • Once it has cooled, transfer the mixture over into your food processor and then add all the remaining ingredients including the 1/2 cup oil, 1 tablespoon vinegar, salt and pepper.
  • Blend in your food processor on high until your pate is smooth and has no remaining clumps.
  • Serve your pate in small ramekins surrounded by your favorite bread and/or crackers. If you are making it ahead of time, make sure to store it in a sealed container in the fridge (or covered in plastic wrap) until you are ready to serve it. Once it is exposed to the air, the top of your pate will form a crust. If it starts to crust, just give it a good stir and you are good to go!

Video

Notes

Above in the blog post I provide recipe ingredient substitutions and variations, dietary modifications, and storage tips.

Nutrition

Calories: 217kcalCarbohydrates: 4.7gProtein: 18gFat: 14gSaturated Fat: 2.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8.3gTrans Fat: 0gCholesterol: 240mgSodium: 383mgPotassium: 133mgFiber: 0.3gSugar: 0.5g
Keyword AIP, candida diet, dairy free, gluten free, grain free, keto, low oxalate, nut free, paleo, soy free, sugar free
Tried this recipe?Let us know how it was!

Disclaimer: This recipe post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission (at no extra cost to you). This helps support me so that I can continue to put out high quality, free recipes for you guys! Thank you 😁🙌

Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.