Liver pate: recipes dishes of different kinds of liver

One of the most simple and delicious dishes of our cuisine — liver paste, the recipe involves minimal ingredients and less than an hour to prepare. But there is in the dish and a few secrets that are important to know each owner. About them and about the recipes delicious paste of different grades of liver read our article!

1.5 hours. 10 servings. Easy to prepare

The liver is considered one of the most nutritious foods. Its nutritional value is high due to the content of the mass of nutrients involved in the formation processes of the person. Eat meals of liver are advised to regularly, not less than 1 time a week. And given the fact that they are incredibly tasty, love them both adults and kids.

What to cook from the liver? Of course, pie!

The easiest way to make liver delicious — to make it a paste. Unlike exotic dishes by type Julien, prunes or Lula kebab, this dish is familiar to us from childhood and is very popular in our country. Cooked liver paté Turkey, chicken, beef, pork. More interesting is the liver pâté rabbit and the famous foie Gras.

There are 2 techniques of cooking.

  • European. The liver fry or boil, grind in a meat grinder, add the taste of spices, carrots, onions, and sometimes eggs, cream, alcoholic drinks (cognac, champagne…) then the mass is spread in a refractory form (or portions molds) and bake.
  • Russian. The liver is ground, it’s fried with parsley, carrots, onions. The finished products are ground in a meat grinder. Ground salt and pepper, gradually add butter, cool and serve.

Every hostess keeps your food liver pâté and each dish is special taste. Fortunately, it is almost always possible, unless of course, you know a few of the intricacies of its preparation.

Fine cooking liver pate

  • Choose fresh liver. It should have a uniform “color”, with no dark or greenish stains, to give a slightly sweet smell. If you are using frozen liver, the dish may taste bitter, or, conversely, it will turn out sweet.
  • Do not overcook (Iriarte) liver. Otherwise the dish will turn out dry. Readiness is determined during the roasting perforation. If she’s not bleeding, it means that you can remove from heat.
  • When you use beef and pork liver pre-soak them in milk (about an hour). This removes a bitter taste.
  • Use a blender and a meat grinder. So the consistency of the dish will turn out uniform, and the pate will not crumble.
  • Crunch ground at least 3 times to achieve a smearing of the structure meals.

Several recipes for liver pate

Experienced Housewives say that will get the most delicious dish of several types of liver. But we will try each product individually, and then decide which is better!

Recipe for chicken liver pate

You will need:

  • chicken liver fresh — 600 gr;
  • white onions — 2 large heads;
  • garlic — 1 clove;
  • butter — 150 g;
  • olive oil — 1 tbsp;
  • wine or rum — 100 ml;
  • dried herbs: oregano and parsley — 0.5 tsp;
  • mustard powder, ground allspice, black pepper — a pinch;
  • salt.


  • Garlic and onions finely chop, fry on low heat in a deep frying pan in a mixture of olive oils and butter 10 minutes. Add dry herbs and cook for another 5 minutes.
  • Liver wash, dry, cut. Put in the pan to the vegetables, cover and simmer 3 minutes. Add the selected kind of alcohol and spices, cover and simmer for 3 more minutes.
  • Stir, add salt, remove from heat, cool for at least an hour.
  • Grind until smooth, put in shape, put in the fridge for a day.
  • Similarly, you can prepare the pate chicken liver with mushrooms. Difference recipe is that the fried mushrooms and liver need different pots until tender, and when joining them to add to the mass of softened butter. Many Housewives are experimenting with alcohol when cooking liver pate recipe chicken liver with Portuguese Porto, Muscat or Madeira will give a sweet taste. Gin will give a smell of juniper berries, and Golden rum — spicy bitterness. Identical also the recipe for the pâté Turkey liver.

    Recipe for liver pate from beef liver

    You will need:

    • the liver beef or veal — 300 g;
    • fat cream — 200 ml;
    • eggs — 2 PCs.;
    • butter — 200 g;
    • nutmeg, marjoram, SEL and pepper.


  • Liver cleanse from films, remove duct and cut into slices thickness approximately 1 see
  • Add to the bowl of a food processor liver, cream, eggs, add nutmeg, marjoram, salt and pepper. Grind in a homogeneous mass.
  • Pour the mass into a form (or portions molds), greased with butter. Put in a baking sheet filled with hot water.
  • Send in a preheated oven at 160° for 40 minutes.
  • Cool. Melt the butter and, when it becomes cool, pour the pate. Store it in your refrigerator up to 10 days.
  • Recipe pork liver pate

    You will need:

    • pork liver — 1 kg;
    • onions — 2 heads;
    • carrots — 2 PCs.;
    • garlic — 3 cloves;
    • butter — 200 g;
    • salt and pepper.


  • Clean the liver, cut into pieces, place them on a well-heated pan, fry until Golden brown. Then reduce the heat and simmer until tender under the hood.
  • Separately fry onions and carrots, add garlic.
  • Mix both masses, let cool and grind using the grinder.
  • Whip the mass in a blender, add the butter and blend again.
  • Recipe, how to cook pork liver pate with the original taste, can include alcohol or spices (oregano, Basil, thyme).

    That’s all the secrets of this simple dish. Now you know how to cook liver pate, and grill them close to the holidays and everyday!

    Video recipes liver pate

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