Double Bacon Liver Pate

From Common Sense Homesteading

There is no way to meet all of your nutrient needs without eating some organ meats.  Here is a recipe with liver that tastes awesome!

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.  This recipe is adapted from a post at Cooking Traditional Foods, a site that features lots of great recipes for healthier fare.  Before you say “Yuk!” because it’s liver, just remember everything’s better with bacon.  ;-)

Double Bacon Liver Pate Recipe

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 pepper

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 sauté 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.

To Read the rest of the post which explains why you need organ meats in your diet- CLICK HERE.

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