Liverwurst

Who likes liver out there?

It may surprise you that I make my own liverwurst or shall I say liver pate.

It’s really amazing and absolutely full of healthy nutrients.

This liverwurst is a perfect complement to a Paleo, Ketogenic, and GAPS diet. My recipe is tons easier than most you’ll find, no casings, no grinder, no boiling….just make sure you have your trusty high-powered blender for this one.

A Traditional Superfood!

Liverwurst has been a traditional and delicious German sausage for a long time.

Being that my mother grew up in Germany, I have been eating liverwurst for most of my life. Most of the store bought options have tons of preservative and additives, even some have MSG, so I just make my own.

If you don’t like fried liver, you should still try it made this way.

My liverwurst or live pate does not taste like fried liver.  This has a beautiful spiced flavor to it.  Go ahead…  try it! 

Health Benefits for Days!

Let me tell you a little bit about liver and why I like it so much….ounce for ounce, liver is one of the most nutrient dense foods available to us.

It contains all of the B vitamins (including B12 and folic acid in significant amounts), balanced quantities of vitamin A, many trace elements and minerals including copper, zinc, chromium, phosphorous and selenium, essential fatty acids EPA and DHA, as well as the mighty antioxidant CoQ10.

It is a real powerhouse food!

It also has a large amount of high-quality protein, and an easily absorbed form of iron.

But I thought the liver is where toxins are processed?

Knowing that the liver filters toxins tends to steer people away from eating liver.

Are animal livers dangerous to eat?

One of the liver’s functions is to act as a filter for toxins; it is not a storage place for them. So once the liver has identified the toxins, they are ‘tagged’ to be excreted via the intestines or kidneys.

If there are too many toxins to be processed, they generally accumulate in the fatty tissues and nervous system of the animal. This makes it really important when considering any animal product to make sure that it is purely grass-fed, pasture raised, and from a trusted source.

It may seem exotic but it doesn’t have to be scary to eat!

I always suggest to my clients to at least TRY eating liver.  Many people are afraid of it but don’t really know what it tastes like.

I have them eat it once or twice a week.  This allows them to reap the benefits without feeling overwhelmed!

I have a variety of ways to cook it and I think my liver pate is the best!

However we live in a culture where we are used to consuming primarily lean muscle meats, many people find the taste and texture of liver difficult to tolerate, to say the least.

If you want to gain the health benefits but aren’t up for the organ meat challenge just yet, you can actually take dehydrated liver in capsules (just aim for the grass-fed variety!). This is a pretty cool alternative because it is simple and easy and allow you to avoid the flavor and texture.

However, I still say try the real thing before settling on yet another supplement.  Real food form will always be best option and this recipe is too easy, and too full of flavor, to not at least experiment with!

Enjoy!

 

liver pate
Print Recipe
5 from 1 vote

Liver Pate/Liverwurst

An easy-to-make superfood for the whole family!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer, Main Course, Main Dish
Cuisine: American, German
Keyword: gaps, keto, keto snack, paleo, paleo snack
Servings: 24
Calories: 59kcal

Ingredients

  • 1/4 cup coconut oil divided
  • 1 lb beef or chicken liver grass-fed, pasture raised
  • 1 medium onion roughly chopped
  • 3 cloves garlic roughly chopped
  • 1 tbsp oregano
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 1 tsp black pepper
  • 2 tbsp olive oil

Instructions

  • Heat 2 tablespoons of coconut oil over medium heat in a medium sized frying pan.
  • If not already done, cut the liver into 2-3 inch chucks and add liver to the coconut oil. Saute for 8-10 minutes on the first side.
  • Flip the liver over and add the onion, garlic, oregano, rosemary, thyme, salt and pepper. Sauté for another 8-10 minutes or until the liver is thoroughly cooked through.
  • After the liver is finished cooking, add the entire cooked mixture from the pan to a high powered blender with 2 tablespoons of olive oil and the additional 2 tablespoons of coconut oil (melted).
  • Blend on high for 30 -60 seconds, stopping to scrape down the sides a couple of times. You can keep your liverwurst or liver pate a little chunky or keep blending until it is smooth.
  • Next take 2 pieces of parchment paper and lay them flat on your counter. Scrape ½ of the liver mixture onto each piece.
  • Form your liver mixture into a cylinder similar in shape to a toilet paper roll. Roll it up in the parchment paper and fold the ends over or tie them with a string.
  • Place the liverwurst/pate rolls into the fridge so that they can harden, about one hour.
  • Enjoy as sliced liverwurst or use as a spreadable pate.

Notes

I usually freeze half the batch or even cut each roll into two and freeze 3 of the cut rolls for later use.
This liverwurst/pate will keep up to a week in the fridge or for several months in the freezer.

Nutrition

Calories: 59kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 52mg | Sodium: 13mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3214IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg