Easy Liver Pate

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Most Helpful Positive Review

Dec 29, 2008

Delish and Easy! The mixture firms up a lot in the refrigerator. To make sure it held its shape I used a loaf-pan lined with waxed paper. I was a littl worried when I first but when I pulled it out of the pan, positioned it on a platter with some crackers, it looked fantastic! I always thought pate was really difficult to make... until I came across this recipe!!! Thanks for making me look good!

—Kelly M

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Most Helpful Critical Review

Oct 19, 2011

It just tasted like plain braunshweiger (sp?). I even added the whole brick of cream cheese, which bulked it up nicely, but didn't really add to the flavor. I like plain braunshweiger, so it wasn't bad, I was just expecting something with more pizazz.

—manda_shelley

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17 Ratings

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Feb 13, 2009

Delicious. I doubled the cream cheese and it still had a great flavor. The worstechire sauce is the secret flavor here. Thank you.

—Suanne

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Dec 01, 2010

Very good. After mixing I rolled it in plastic wrap, but I think next time I would put it in the dish I want to serve it in and chill. The people who like pate loved this but some people didn't try it, probably because of the presentation. Still, the flavor was really really good and I will serve again, just in a different way.

—TABIJO

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Oct 11, 2011

This is as close to the one I used to make 20 years ago. The only thing I do differently is place in a round bowl lined with plastic wrap. Place in freezer for a couple of hours. Flip it onto the platter and remove plastic. I then spread cream cheese over the ball and sprinkle parsley over the whole thing. Serve with crackers, cocktail bread or even fresh veggies (carrots, celery, etc). Thanks for the recipe. This is the closest recipe I've found to my original from years ago.

—claire

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Nov 30, 2010

Made this for Thanksgiving with friends, everyone loved it, even one person who didn’t like liver! It’s so easy to put together, I to added a whole block of cream cheese but don’t feel in lessoned the wonderful flavor of this pate. This one is definitely a keeper! Thanks for sharing it with us.

—OStreetGuy

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Jul 24, 2004

This was really good, I made it at work today and a coworker and i ate it on fresh sourdough bread, toasted. I didnt have chili powder on hand, so I skipped that. Definately something I would make again.

—RACHAEL

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Dec 02, 2010

love this recipe. I've been making it for a long time - lost the recipe and now found it again. Thank you, thank you. The only thing I do differently is that I line a round bowl with plastic wrap, let it set for 2 hours, flip it onto the platter, so that it's nice and round. I then cover the pate with cream cheese and then fresh parsley - this makes the presentation.

—claire

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Nutrition

Calories
80 kcal
4%

Carbohydrates
1.1 g
< 1%

Cholesterol
39 mg
13%

Fat
7.1 g
11%

Fiber
0 g
< 1%

Protein
3.1 g
6%

Sodium
242 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Liver Pate

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 80
Calories from Fat: 63

% Daily Value *
Total Fat 7.1g 11 %
Saturated Fat 2.8g 14 %
Cholesterol 39mg 13 %
Sodium 242mg 10 %
Potassium 53mg 1 %
Total Carbohydrates 1.1g < 1 %
Dietary Fiber 0g < 1 %
Protein 3.1g 6 %
Sugars 0.2g
Vitamin A 55 %
Vitamin C < 1 %
Calcium < 1 %
Iron 22 %
** Thiamin 5 %
Niacin 16 %
Vitamin B6 4 %
Magnesium < 1 %
Folate 5 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.