Liver Pate Recipe

A liver pate recipe spiked with sherry and just the right amount of onions! Liver pate is normally made with chicken liver but pork liver is the star of this pate recipe.

Serve this great appetizer with sliced brown bread and turn any occasion into a party.

Pork Liver Pate

3 cups water
1 pound Pork liver
1 onion, thinly sliced
1/4 cup chopped onion
3 tablespoons cooking sherry
3/4 cup butter, softened
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground mace

In a medium saucepan combine the water, pork liver, and the thinly sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until the liver is cooked and tender. (Don't overcook!) Remove from the heat, drain, and discard the onions. Also remove and discard any hard portions of the liver.

Allow the liver to cool and then place the cooked livers in a blender or food processor, and process until smooth. Add the chopped onion, sherry, butter, salt, black pepper, and mace and pulse to blend. With your hands lightly greased form the pate mixture into a mound and place on a serving platter. Chill for 3 to 4 hours before serving.

This is a much better liver pate than the store bought stuff! Impress your friends at your next get together with your homemade pate using this pork liver pate recipe.