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Warm spices of cinnamon and nutmeg lend a sweetness to this liver pate then balanced more with apple, bacon, and splash of apple brandy. Super nutrient dense food | www.breakingbreadwithashley.com

Liver Pate

Rather than going with the typical savory approach for the pate, I used warm spices of cinnamon and nutmeg to lend a slight sweetness to the liver.  The combination of the shallots and the apple compliment the saltiness of the bacon.  
Course Appetizer, Side Dish, Snack
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 servings


  • 1 lb liver, cut into 2" pieaces See Note
  • 3 slices bacon, thick cut
  • 1 apple, chopped
  • 2 shallots, minced (1/3c diced red onion can be substituted)
  • 2 tsp cinnamon, ground
  • 1/8 tsp nutmeg, ground
  • 2 oz Applejack (apple brandy) See Note 2
  • approx. 3 tbsp butter, softened to room temperature
  • approx. 2 oz cream or coconut milk if using coconut milk, use canned whole fat
  • salt & pepper


  • In pan over low-medium heat, slowly cook bacon until bacon is somewhat crispy and fat is rendered. 
  • Remove bacon from pan and set aside to cool leaving bacon fat in pan. Once cool, chopped into 1" pieces. 
  • Warm pan containing bacon fat over medium heat. Add in chopped apples and shallots.  Season with salt.  Sauté the apples and shallots until tender.  If pan is too dry, add in some butter to supplement the bacon fat. 
  • Add in the liver to the apple mixture and cook until lightly browned on outside.  The inside may remain slightly pink.  The liver tends to cook quickly so be careful not to overcook. 
  • A few minutes before you think the liver is done cooking, add in the cinnamon and nutmeg.  Cook for about one minute until spices become fragrant.  
  • Deglaze the pan with the apple brandy (or broth or ACV). 
  • Remove pan from heat and let cool to room temperature. 
  • In food processor (or blender) with blade attachment, combine the live mixture with the softened butter.  Start with 2 of 3 tbsp. of butter first.  Blend the liver and butter until smooth.  If mixture still looks chunky, add remaining tbsp. of butter. 
  • Add in cream until mixture reaches desired consistency.  I prefer mine creamy but not too thin so it is easy to spread on toast and hold its shape.  I usually get mine to a hummus-like consistency. 
  • Stir or blend in bacon to pate mixture.  If you want to keep bacon pieces intact, fold in bacon with a spoon. 
  • Season with salt and pepper. 


Note 1:

You can use any type of liver you prefer from a pastured (grass-fed), if possible, animal.  Chicken liver pate is probably the most common.  My favorite is currently bison liver.  Lamb liver is also quite tasty and tends to have less of a "liver" taste for those easing their way into organ meat. 

Note 2:

I really like the taste that the Applejack brings the to apple, bacon, liver combination but you can use other alcohols if you prefer or you can substitute in broth or even apple cider vinegar.  If you allow the alcohol to cook for a bit, the alcohol content with diminish if not dissipate completely.