Mimi's Organic Eats » Appetizer Recipes » Beef Liver Pâté 

Beef Liver Pâté 

This nutritious Beef Liver Pâté is perfect for spreading on fresh baked bread or crackers. This velvety spread makes a healthy addition to a classic cheeseboard!

If you’re looking for more entertaining recipes, check out some of my other favorites like my Lemon Tahini Hummus, Garlic Lemon Sweet Potato Fries, or my Garlic Steak Crostini.

beef liver pate

Why You'll Love This Recipe

Easy: This recipe is incredibly easy! It starts by boiling beef liver, which only takes a few minutes. After you sauté mushrooms, onions, and peppers, and then you blend it all up in a food processor and you have homemade Beef Liver Pâté!

Nutritious: Beef liver is incredibly nutritious! It’s loaded with protein, iron, B vitamins, and vitamin A! When purchasing beef liver though, it’s incredibly important to buy organic. Because liver is a cleansing organ, which means it’s the place where all the toxins are processed. So, with conventional beef that’s fed GMOs, chemicals, pesticides and more – you could be consuming those toxins if you don’t buy organic. I created this recipe with my friends at Organic Prairie, using their Beef Liver, which is the best!

Fancy: Beef Liver Pâté is a fancy addition to any cheeseboard! I grew up eating Liver Sausage (that’s what my mom called it, it can also be called Liver Wurst). She always added it to cheeseboards for parties. So, for me it’s nostalgic and I always think of it as a great idea for parties!

beef liver pate

Ingredients for Beef Liver Pâté

Organic Prairie Beef Liver

Organic Valley Salted Butter

Organic Mushrooms

Organic Green Pepper

Organic Yellow Onion

Spice World Organic Minced Garlic

Frontier Co-Op Organic Thyme

Frontier Co-Op Fine Sea Salt

Frontier Co-Op Organic Black Pepper

beef liver pate

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Tools Needed

Small Pot

Cast Iron Skillet (use code MIMIBAKES for 10% off your order!)

Food Processor

beef liver pate

How to Make Beef Liver Pâté

Step 1

Fill a 2-quart pot three quarters with water. Add the beef liver and boil. Once boiling, reduce heat to medium, cover and cook until the liver is light pink inside, about 5 minutes. Remove from pot and allow to cool.

Step 2

In a skillet over medium heat, add 1 tablespoon of butter and the garlic, diced onions, and green pepper. Sauté until the onions are translucent and fragrant and the onions and mushrooms are cooked, about 5 minutes. Remove from the heat.

Step 3

Cut the beef live into small chunks.

Step 4

Add the beef liver, veggies, remaining 3 tablespoons of butter, thyme, salt, and pepper to a food processor and process until you have a smooth paste.

Transfer the liver to an airtight container and refrigerate overnight.

beef liver pate

FAQ's

How do I serve Beef Liver Pâté?

This is best served on salty crackers or even toast. I prefer making a cheeseboard with crackers, cheese, nuts, and adding the Beef Liver Pâté to that. My favorite wait to enjoy this is on butter round crackers (as that’s how I always ate it growing up!).

Can I make this ahead of time?

Yes, absolutely. However, you should plan to make this the day before you want to serve it because it does need to set up in the fridge overnight.

How do I shape it perfectly round?

You can place this in a Tupperware or mason jar to set up. Or you can also place a piece of parchment paper inside the Tupperware, place a round cookie cutter inside, and then spread the liver into the cutter. This will make it perfectly round and this is what I did for the photos! Be sure to still close the lid of the Tupperware because if it’s not sealed it will dry out and you’ll have to cut off that part.

How should I store this?

Extra should be stored in an airtight container in the fridge for up to 5 days.

Why go organic?

You may be wondering why I push organic ingredients for everything, even savory and healthy dishes. Organic ingredients go beyond just health and wellness, and contribute so much to the taste and flavor of a recipe. So, if you think that you're making something healthy and buying fruits, veggies, or meats so maybe you don't need to spend the extra to go organic here – let me sway your thinking.

Organic ingredients are made in a more pure way, therefore using no additives, no GMOs, and minimal ingredients. This really allows the true ingredients to shine – and because of that their flavor shines through. Therefore, organic ingredients are more flavorful than their non organic counterparts. So, just because it's already a healthy recipe, or you're already buying good for you ingredients – it doesn't mean you can skip organic! Trust me here, and make the switch. Your body and your taste buds will thank you!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

beef liver pate

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beef liver pate
beef liver pate

Beef Liver Pâté 

Mimi Council
This Beef Liver Pâté makes a healthy and nutritious addition to your holiday cheeseboard!
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Makes 12 servings
Calories 39 kcal

Equipment

Ingredients
  

Instructions
 

  • Fill a 2-quart pot three quarters with water. Add the beef liver and boil. Once boiling, reduce heat to medium, cover and cook until the liver is light pink inside, about 5 minutes. Remove from pot and allow to cool.
  • In a skillet over medium heat, add 1 tablespoon of butter and the garlic, diced onions, and green pepper. Sauté until the onions are translucent and fragrant and the onions and mushrooms are cooked, about 5 minutes. Remove from the heat.
  • Cut the beef live into small chunks.
  • Add the beef liver, veggies, remaining 3 tablespoons of butter, thyme, salt, and pepper to a food processor and process until you have a smooth paste.
  • Transfer the liver to an airtight container and refrigerate overnight.
  • Enjoy on crackers or toast.

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 39kcalCarbohydrates: 1gProtein: 0.3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 128mgPotassium: 37mgFiber: 0.3gSugar: 1gVitamin A: 142IUVitamin C: 6mgCalcium: 5mgIron: 0.1mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!

Subscribe to Mimi's Organic Eats Channel

Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!

Subscribing is easy and just by subscribing, you are directly supporting my site!

woman sharing cookies with pug in kitchen

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Make sure to check out my Healthy Asian Salad With No Sugar, which I’m sure you’ll love too!

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