• 3/4 pound pork liver
  • 1 onion (quartered)
  • 2 cups water
  • 2 teaspoons chicken bouillon granules
  • 1/4 cup green onion (sliced)
  • 1/4 cup butter
  • 2 tablespoons cognac (or other brandy)
  • 2 tablespoons mayonnaise (OR salad dressing)
  • 1 1/2 teaspoons dijon (style mustard)
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery salt
  • 1/4 teaspoon black pepper (freshly ground)
  • 1/8 teaspoon ground thyme


  1. Combine pork liver, onion quarters, water and bouillon granules in a medium saucepan. Bring to a boil. Reduce heat, cover and simmer 10 minutes. Drain, discarding all but pork liver. Place liver in work bowl of food processor. Add green onion and butter; process for 10 seconds. Scrape down sides of work bowl; add remaining ingredients and continue processing until smooth.
  2. Oil a 2 cup mold or small bowl. Pack liver mixture into mold. Cover tightly with plastic wrap. Refrigerate several hours or overnight. Turn pate out of mold and serve with assorted crackers.
Discover more recipes from Pork


Yummly User