Heal Your Gut: Easy Pate


Image Credit: Carly and Jean from Making Sense of Things.  Check out their blog and Facebook!

Consuming nutrient-dense foods is critical to help heal your gut.  There are few more nutrient-dense foods than liver from animals being raised cleanly and on pasture.

Pate is one of those foods that people either love or hate.  This recipe does a good job of turning haters into lovers. This was the first liver recipe I tried, and I was puzzled as to why anyone would dislike liver if it was this good.  Then I tried some other recipes!!  I quickly came to understand why so many people hated liver if they were served the strongly-flavored shoe leather I choked down when I cooked other liver recipes.  If you’ve never tried liver before, this is the best place to start.

If you have any leftovers, put it into small containers and freeze.  You can make a large batch, then pull out small containers to thaw and enjoy as you need it.

This recipe is from the Recipe Archive, part of our Subscription Package.


[boilerplate plate = “sig” search = “replace” usequery=”anything”]


I'm KerryAnn Foster. I live in the mountains of Western North Carolina with my husband, Jeff, and our two kids, a teen and a tween. I blog here at Intentionally Domestic (formerly Cooking Traditional Foods). I blog about Paleo, beauty, health, family, homeschool and lifestyle for women in their 30s and beyond. I have over sixteen years of real food and natural lifestyle and health experience.

I am also an It Works! Global Triple Diamond Independent Distributor. I love that crazy wrap thing! I have been extremely happy with how the It Works Products have tightened up my loose skin and healed my stretch marks after losing 179 pounds and having a 10-pound baby.

Read about my journey to health through celiac disease, PCOS, food allergies, obesity, adrenal fatigue and heavy metals.


  1. Christina says:

    THANK YOU for this recipe! This is on my to-do list (adding liver to our diets) and planned to make my first pate in a couple weeks but no good recipe to follow! This looks great! May add a little sausage to it, as well! 🙂

  2. Jennifer R says:

    sounds yummy — I’m definitely printing this out!! So glad I found your blog — I’ve had adrenal and thyroid problems too — now I’m gluten free (2 1/2 years now) — it’s been a long road back to health. Have some weight issues now too, that’s probably hormone related. have a super day!

  3. Amy says:

    Does this work with beef liver? I have tons of that from a cow we bought last fall. Another way I am just starting to get liver into (some) of us is grinding it up and freezing into ice cubes, then putting 1 or 2 into our morning smoothies. It isn’t noticeable at all.

    • Amy, I haven’t tried it with beef livers personally, but other people have told me that they did and they liked it. I normally grate up my beef liver and use it any time I use ground beef. Thaw those ice cubes and add a cube or two every time you use one pound of ground beef.

  4. […] My initial impression was, ‘needs more bacon.’ I ate it without ‘yuck’ ever crossing my mind. No gagging, no twisted faces, no forcing it down. To my surprise, it was not hurl-worthy. Later that week I made it again and added more bacon. I actually liked it once the bacon was better balanced and I got the saltiness right. That pâté recipe is here. […]

  5. Amy #2 says:

    KerryAnn, if your family is OK with small amounts of alcohol in foods, try adding a splash of dry sherry to the pate. It is amazing… Your recipe is very similar to mine. I also make a chopped (chicken) liver spread with the same basic recipe and some hard-boiled egg added in. Dice/chop, don’t puree. Very nice on crackers, bread, veggies (for the GF crowd), in sandwiches…

  6. Rebecca C says:

    I have a beef liver waiting for me in the freezer to try to work with for the first time. I”m going to try that, I don’t know where to get good chicken livers. Does anyone know the difference in taste between chicken and beef livers, or does it all taste the same?

    also, going to try the ice cube thing. I have so many different ice cubes going on they could get their own freezer, why not try liver ice cubes! :0)

    • KerryAnn says:

      Beef liver is a more pronounced flavor. I recommend starting with chicken liver if at all possible, unless you’re hiding the beef liver in small amounts in other foods.

  7. valleygirl says:

    Where is the best place to buy chicken livers? And should they be organic? Guessing so?


We make a good faith effort to keep up-to-date on the allergen content status of products. However, product formulations change frequently. Always check product labels for the most recent ingredient information and call the company if you have any questions as to the gluten content of a product.

Statements on this website have not been evaluated by the Food and Drug Administration. Products and/or information are not intended to diagnose, cure, treat, or prevent any disease. Readers are advised to do their own research and make decisions in partnership with your health care provider. If you are pregnant, nursing, have a medical condition or are taking any medication, please consult your physician. Nothing you read here should be relied upon to determine dietary changes, a medical diagnosis or courses of treatment.

View Our Disclaimers, Terms and Conditions and our Privacy Policy for more information.

About Intentionally Domestic

Intentionally Domestic (formerly Cooking Traditional Foods) is a blog about nutrient-dense foods, beauty, health, family and lifestyle for women in their 30s and beyond.

The information contained on Intentionally Domestic and its forum is meant for educational and informational purposes only. We are neither doctors nor dietitians. We do not dispense advice on curing or treating any health ailment or disease. Please consult your health care provider before following any information on this site.