Pâté (Pate) Maison

Easy to make liver pate, made with chicken livers and pork sausage, wrapped in bacon.

  • Yield: Makes one large loaf.


  • 1 lb chicken livers
  • 1 lb lean pork
  • 1 lb mild Italian sausage meat
  • 1 Tbsp chopped chives or scallions
  • 1 Tbsp chopped parsley
  • 1 Tbsp fresh coarsely ground pepper
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 Tbsp brandy
  • 2 Tbsp dry sherry
  • 10 slices bacon (uncooked)


1 Grind all the meat (except the bacon) through a meat grinder twice. Add remaining ingredients and mix well.

2 Line an 9x5x3 inch loaf pan with bacon strips and pack in the mixture. Cover with bacon strips. Place pan in a water bath, a larger pan that is filled halfway up the sides of the inner pan with water. Bake at 350°F for 2 1/2 hours.

3 Remove from heat. Cover with aluminum foil. Place a weight such as a heavy brick on top while cooling. Best to cool overnight in the refrigerator. Slice and serve with bread or toast, lettuce and or tomatoes.

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  • Megan

    Can these pates be baked in a well-greased terrine instead of wrapped in bacon?

    Yes, though they benefit from the added fat. ~Elise

  • Tina

    I have often wondered if this would work for a non-baked pate (really hoping for comments);

    Liver, minced, cooked in skillet with butter,
    onion and seasonings
    A thick white sauce
    Aspic (gelative made from good stock)

    All mixed together and pressed into containers. If this works then it means that the seasonings can be adjusted as you go along, as nothing is left uncooked in there.

  • Sarah

    I want to make this, but I don’t have a meat grinder. Do you think I could process the meat in my food processor to make it smooth?

  • B.Swetnam

    This is not a baked pate’but it’s certainly very good and is spreadable. This is an old New York Times recipe before 1961.

    Quick Chicken Liver Pate
    1/2 pound chicken livers
    Chicken broth to cover
    2 hard cooked eggs
    1/2 cup chopped onion
    2 tablespoons chicken fat or butter
    Salt and freshly ground black pepper

    1. Simmer the livers in broth until done, eight to ten minutes. Drain. Grind them with the eggs, using the medium blade of a food chopper (I use the food processor), using a little of the liquid in which the livers were cooked, if needed.
    2. Brown the onion lightly in the fat and blend all the ingredients to make paste. Season with salt and pepper to taste. If desired, season further with a pinch of curry powder or a dash of cognac. Serve on buttered toast fingers or in lettuce cup. I use it for sandwiches also. Makes about 1 1/2 cups

    Your Pate’ Maison is wonderful, but I sometimes need a quick backup.

  • rhoni

    Today is Saturday. I made the recipe on Thursday. I put a paver wrapped in aluminum foil to weigh it down,and put that in another dish to catch overflow from the grease..there was a delicious wine colored gelatinous substance in the “overflow” today. (?) Anyway, thought you might like to know that I’d make this again and it was really tasty!

  • Arethusa

    Hi Elise,

    I’ve made quite a few of your recipes and my husband and I love them!

    How long will the pate keep in the fridge?

    Great question. I honestly don’t know! We always eat things up so quickly. I would guess 4-7 days. ~Elise

  • Elise

    Hi Sandra,

    It’s sliceable, not spreadable.

  • Sandra

    Is this a creamier pate that is spreadable or harder and crumbly?

  • elise

    Beverly, thanks for the heads up on Jacques Pepin, I’ll look into it.

    Tom, the water bath helps keep the pate more moist, maybe more water is needed? The addition of carrots is an excellent idea. I’ll have to try that the next time. I too am wondering how they get the gelatin in there. Am on the lookout for a straightforward recipe that would include gelatin. Let me know if you find one!

  • Tom

    We tried the recipe — it is quite good. We made some minor substitutions — all brandy instead of brandy and sherry, and less spicy sausage. The texture was a little dry, and the next time we’ll try it at maybe 2 hours rather than 2.5 hours — or perhaps at a somewhat lower temperature. Or maybe increase the proportion of chicken livers. Another thing we tried that worked: when we were in France recently, they made pate with carrots embedded in the loaf, to make a decorative design when cut. I put two full length partially cooked carrots in the loaf – whole – so that when the loaf is cut, two orange circles result. That works fine. It seems that in France, they use other design ideas. Also, I wonder how they make the jelly that often surrounds pate. Surely that involves gelatin. But it is a great recipe, and we’ll do it again.

  • beverly

    Jacques Pepin has a wonderful pate made with (among other stuff) chicken liver. Try it !!