Homemade Pork Liver Pâté

Homemade pork liver pâté is a tasty alternative to store‑bought spreads and takes just a few basic ingredients. Pork liver, onions, cream and butter come together into a smooth, flavorful spread that feels comforting and nostalgic. You can keep it in the fridge for several days and enjoy it on toast, sandwiches or as part of a simple appetizer board.

• Peel the onion and slice it into thin half‑rings.
• Rinse the liver under running water and cut it into small pieces.
• Pour a little sunflower oil into a skillet and sauté the onion until golden.
• Add the chopped liver to the onions, stir and cook over low heat for about 20 minutes.
• Season the liver with salt, add your spices, pour in the cream and simmer for another 5 minutes.
• Let the liver mixture cool down. Then transfer it to a blender, add a small piece of butter and blend until completely smooth.
• Spoon the pâté into a dish or container. Melt the remaining butter.
• Carefully pour the melted butter over the top of the pâté. This butter cap will help it keep longer in the fridge, as it will set and seal the surface.
• You can garnish the pâté with whole peppercorns, such as pink and white pepper.

What Makes This Pork Liver Pâté Special

This pâté is made with just a handful of everyday ingredients, but the result is rich and satisfying. Gently cooked liver, sweet sautéed onions and cream create a smooth spread that feels homemade and comforting. The butter layer on top not only adds flavor but also helps the pâté stay fresh in the fridge.

Ingredients You Will Need

You only need pork liver, onion, butter, cream, a little oil, salt and your favorite spices. Sunflower oil is used for sautéing because it has a neutral flavor and a high smoke point. Feel free to customize the seasoning with black pepper, paprika, garlic or herbs you like to match your taste.

How to Cook the Liver Properly

Cooking the liver over low heat keeps it tender and prevents it from turning grainy. It is important to cut the liver into small, even pieces so they cook at the same rate. Stir occasionally and avoid high heat, which can make the liver tough and give the pâté a strong, unpleasant flavor.

Blending for a Silky Texture

For the smoothest pâté, use a powerful blender or food processor and blend until there are no visible pieces left. Adding a piece of butter while blending helps the mixture emulsify and become extra creamy. If you prefer a lighter texture, you can blend a bit longer or add a splash more cream.

Why Add a Butter Cap on Top

The melted butter poured over the pâté forms a protective seal once it cools and hardens. This barrier keeps air out, which helps the pâté stay fresh and prevents it from drying out. It also adds a rich buttery note when you scoop through the top layer to serve.

Serving Ideas for Pork Liver Pâté

Serve the pâté chilled or at cool room temperature, spread on toasted bread, baguette slices or crackers. It pairs well with pickles, sliced cucumbers, cherry tomatoes or a simple green salad. For a party, add it to a small charcuterie board with cheeses and cured meats.

How to Store and Freeze the Pâté

Keep the pâté in an airtight container in the refrigerator, ideally with the butter cap intact, and use it within a few days. Always use a clean spoon or knife when scooping to keep it fresh. If you want to store it longer, you can freeze portions and thaw them overnight in the fridge before serving.

Tips and Variations

You can adjust the creaminess by adding more or less cream to the blender. For extra flavor, try adding a little garlic, dried thyme or a splash of brandy while cooking the liver. If you prefer a milder taste, mix in a bit of cooked pork or chicken when blending to balance the strong liver flavor.

FAQ

Can I use chicken liver instead of pork liver?

Yes, you can use chicken liver, but the flavor will be milder and the texture slightly different, so you may want to adjust the seasoning to taste.

How long does homemade pork liver pâté last in the fridge?

Stored in an airtight container with a butter cap on top, it usually keeps well for about 3–4 days in the refrigerator.

Why is my pâté grainy instead of smooth?

The pâté can turn grainy if the liver was overcooked or not blended long enough, so keep the heat low and process until completely smooth.