Liver pâté

Liver pâté: What’s not to love? Image: Asande Mpila.

Liver pâté – Your next great addiction is here

Looking for a quick bite to prepare for guests? Whip together this appetising liver pâté and serve it with bread rolls and veggie sticks.

Liver pâté

Liver pâté: What’s not to love? Image: Asande Mpila.

Snack time has just become so much better with this divine liver pâté. This delicious pâté is perfect to smear on crackers or dip veggies sticks into it. If you have some guests coming over to your place during lunch hour, this liver pâté is just what you need to brighten up any savoury snack you intend to serve.

If you have some crackers or special bread rolls, serve them with this pâté as an appetising light lunch to your guests. Are you trying to steer away from carbs and avoid bread? Then serve this liver pâté with dainty veggie sticks. Simply cut up carrots, celery, cucumber and other suitable vegetables into beautiful little sticks making it easy to dip into the pâté.

Don’t be surprised if your guests ask you where you have bought this lovely liver pâté. And you will be able to proudly reply that you have made it yourself! Let us know in the comments of this recipe if you intend to try this recipe out.

Liver pâté recipe

5 from 1 vote
Recipe by Asande Mpila Course: SidesCuisine: GlobalDifficulty: Easy


Prep time


Cooking time


Total time




  • 1 kg 1 chicken liver

  • 1 1 onion, thinly sliced

  • ¼ cup ¼ chopped onion

  • 3 tablespoons 3 cooking sherry

  • ¾ cup ¾ butter, softened

  • ¼ teaspoon ¼ salt

  • ¼ teaspoon ¼ ground black pepper

  • teaspoon ground mace


  • In a medium saucepan, combine water, chicken livers, and 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.
  • Remove from heat, drain, and discard onions. Also, remove and discard any hard portions of the liver.
  • Place cooked livers in a blender or food processor, and process until smooth.
  • Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend.
  • With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.


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