Quick Pork Liver Pâté

This quick pork liver pâté recipe is an easy way to create a tasty appetizer for your next cocktail party or elegant picnic. 

Instead of sourcing fresh pork liver from a specialty butcher or market and starting from scratch, get a head start by preparing this quick pork liver pâté with either liverwurst or mild braunschweiger, doctoring it up with ingredients you might add to liver to make the spread. 

I love serving this pâté as an appetizer with crackers or crostini along with cheeses, olives, nuts, and a crudité platter, plus cocktails or aperitifs. 

Pork liver pâté is also a "must include" addition to a French-style picnic, along with a baguette or country loaf, butter, a few salads such as tomato or Niçoise, roasted chicken, charcuterie, cheeses, pastry desserts, along with a bottle of sparkling wine or rosé. 

You could also serve it alongside a chicken liver paté for those who prefer a milder flavor. 

Ingredients in This Pork Liver Pâté:

Liverwurst or Braunschweiger: They are similar to each other, with braunschweiger having a smoked element to it. Liverwurst can be a combination of pork, beef, and other liver. For me, using a mild braunschweiger in this recipe results in a flavor and texture very much like pre-made pork liver pate that you would find at a gourmet shop. 

I used Jones braunschweiger liverwurst, which is mildly flavored with bacon and spices. It is easy to find in most grocery stores in the cold cuts section. 

Unsalted Butter: Softened. 

Shallot: Finely chopped. 

Garlic: Coarsely chopped. 

Cognac or Brandy. 

Chinese Five Spice Powder: This blend typically includes cinnamon, clove, star anise, Sichuan pepper, and fennel seeds. 

Freshly Ground Black Pepper. 

Fish Sauce or Sea Salt: You could also substitute Worcestershire Sauce. 

To Make this Pâté: 

First, sauté the shallot in the butter and then mix the ingredients with the garlic and cognac, and let the mixture cool. 

Next, in a food processor (I used a mini food processor) combine the liverwurst and the butter and shallot mixture and process until smooth. Add the fish sauce and pepper to taste. 

Finally, chill the mixture to let the flavors meld. To serve, remove the paté from the refrigerator about twenty minutes before serving to bring it to room temperature. 

Make-Ahead and To Serve:

You can made this pâté a couple of days in advance and it will keep, chilled for up to a week. 

Serve the paté as an appetizer with crackers, crostini, or crudité. You can also slice the paté to make sandwiches. It's perfect for packing for a "grown up" picnic too, along with a bottle of wine, French bread, and your favorite snacks. 

 

Happy Eat Outside Day!

August 31st is Eat Outside Day and the Sunday Funday group is celebrating with dishes you might bring on a picnic: 

• Blue Cheese Spinach Fig Tarts by Food Lust People Love 
• Cheese Muffuletta (Vegetarian) by Palatable Pastime
• Chicken Fajita Foil Packets by A Day in the Life on the Farm
• Heirloom Tomato & Whipped Feta Sourdough Sandwich by Our Good Life
• Keto Salami & Egg Cups by Sneha's Recipe
• Muddy Buddy Marshmallow Brownies by Amy's Cooking Adventures
• Pesto Pasta Salad by Mayuri's Jikoni
• Quick Pork Liver Pâté by Karen's Kitchen Stories

 

Quick Pork Liver Pâté

Yield: 10 servings

Author: Karen Kerr

Prep time: 25 MinCook time: 5 MinTotal time: 30 Min

Ingredients

• 8 ounces liverwurst or mild braunschweiger
• 3 tablespoons unsalted butter
• 1/2 cup (60 grams / 2 ounces) chopped shallot
• 2 cloves garlic, chopped
• 1 tablespoon cognac or brandy
• 1/8 teaspoon Chinese five spice powder
• 1/8 teaspoon freshly ground black pepper
• 1/8 teaspoon fish sauce or fine sea salt

Instructions

1. Cut the liverwurst into chunks and let it sit for 15 minutes at room temperature to remove the chill.
2. In a small saucepan, melt the butter. Add the chopped shallot and cook, stirring regularly, for about four to five minutes. Remove from the heat and add the garlic and cognac and let cool.
3. Transfer the butter and shallot mixture to a food processor and process with several pulses. Add the liverwurst and puree until smooth. Add the spices, pepper, and fish sauce/salt.
4. Let sit for 15 minutes for the flavors to meld and then adjust the spices to taste.

Nutrition Facts

Calories

136

Fat (grams)

11 g

Sat. Fat (grams)

7 g

Carbs (grams)

3 g

Fiber (grams)

0 g

Net carbs

2 g

Sugar (grams)

1 g

Protein (grams)

6 g

Cholesterol (grams)

32 mg

https://www.karenskitchenstories.com/2025/08/quick-pork-liver-pate.html

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Recipe adapted from the Banh Mi Handbook by Andrea Nguyen. Paté is often used in banh mi sandwiches as a spread for the bread or the filling for the sandwich.