makes 3 cups
This is a great way to make liver palatable to those (like myself) who hate everything about liver, but know it is a nutrient powerhouse. The resulting pâté tastes like sausage with the texture of mousse.
1 lb. liver, organic chicken preferably
1 medium to large organic onion, diced
2 Tbs. organic duck fat, chicken fat, lard or ghee
1 - 2 Tbs. powdered sage
2 tsp. oregano
1 tsp. thyme
1 tsp. dulse flakes (optional, but this seaweed that is a great source of trace minerals)
1/4 tsp. fresh ground pepper (optional)
1 tsp. salt (or more to make the mixture taste like sausage)
Melt fat in large skillet. With medium heat sauté diced onion until translucent. Add livers and lightly sauté until lightly browned, approx. 10-15 minutes. While the liver is cooking add the sage, oregano, thyme, dulse, salt and pepper. Make sure the onions do not get too brown as they will become bitter. When the liver is cooked set the pan aside to cool and put it all into a high speed blender or food processor and blend until smooth, adding more fat or a little water if needed to blend. Chill to allow it to set before serving on celery or carrot sticks, or on endive leaves.