Pâté with Bacon & Onion Recipe

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3 votes | 7727 views

A "pâté" (pah-TAY) is simply a paste of meat and a fat. It can be super fancy, or, as in this recipe, super simple. Guaranteed to impress your guests. Try this next time your are looking for a 'fancy' or special appetizer that requires next to no effort. This is a basic German-style country dish. If you can't obtain a smoked liver sausage, braunschweiger or regular liver sausage will still give you a tasty dish.

I personally do not enjoy liver - but I love this dish and so will you, even if you don't care for liver either...

Whether I serve this to my guests on toast points, or just whip some up to enjoy with Triscuits, I am always amazed at how the simple dishes can please a diner.

I like to use a simple, local smoked liver sausage as a base, apple smoked, lean bacon and a sweet (Vidalia or a Texas 1040) onion.

Prep time:
Cook time:
Servings: 4-6


Cost per serving $0.14 view details
  • 8 oz smoked liver sausage
  • 1/3 C finely chopped sweet onion
  • 1/4 C smoked lean bacon, well cooked and finely chopped
  • TIP: If you're serving this to guests, you will either present the completed dish as a chilled 'ball' on a bed of Italian parsley for a serve-yourself appetizer, or you can present appetizer toast points or fine crackers, each with a tsp of the pâté and a touch of Italian parsley for presentation.


  1. While your bacon is cooking, chop the onion and add it to the liver sausage in a bowl.
  2. Drain the bacon and chop it finely - you want bits, not pieces
  3. Add the bacon to the liver sausage and the onion
  4. Combine the three elements well
  5. Round the combined ingredients into a ball, cover with cling wrap and chill for not less than an hour
  6. Serve as you determine best suits the occasion


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Nutrition Facts

Amount Per Serving %DV
Serving Size 88g
Recipe makes 4 servings
Calories 259  
Calories from Fat 206 80%
Total Fat 22.83g 29%
Saturated Fat 7.5g 30%
Trans Fat 0.0g  
Cholesterol 112mg 37%
Sodium 782mg 33%
Potassium 165mg 5%
Total Carbs 3.12g 1%
Dietary Fiber 0.1g 0%
Sugars 0.83g 1%
Protein 10.09g 16%
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  • A.L. Wiebe
    Amos, I just love liver paté! My kids loved it too, and used to beg for just plain old liver sausage sandwiches for school lunches, even though the other kids accused them of taking cat food sandwiches to school lol! It started a few fist fights that my daughter invariable won. Sigh...
    I was a single parent, so money was tight and this little chub of liver sausage was considered a huge treat.
    In order to extend the liver sausage, to make it last more than a few bites, I'd sometimes add a bit of spreadable cream cheese, scallion, cooking sherry and some salt and pepper to taste. I never thought of bacon though!
    This looks delicious, and brings back some great memories. Thanks for sharing!
    1 reply
    • Amos Miller
      June 7, 2012
      I have some guests who ask for this dish IN A SANDWICH - which I will serve on Texas toast. I love your review - recollections of meals, dishes and events are some of life's greatest treasures. Thanks, Chef!
    • Amos Miller
      I have some guests who ask for this dish IN A SANDWICH - which I will serve on Texas toast.
      I've cooked/tasted this recipe!
      This is a variation


      • Amos Miller
        June 9, 2012
        Go on, Chef - try it! As I've write: I do not like liver, it makes me kinda gag - calf's liver or chicken liver, yuk! But a good liver sausage is simply another story. This is why I live by the try-it-7-times-before totally-rejecting-it-forever method of eating. Take a look, Claudia, at my response to Bob above. Try a touch of smoked paprika...
        • Amos Miller
          June 9, 2012
          It makes a great 'sandwich spead' on toast or a deli rye, by the way. I am so fortunate to have direct access to farmers who process all forms of protein on site, but I always buy my liver sausage smoked by a consistent producer. Due to the 'wet' nature of liver sausage, I have never considered smoking my own, preferring cuts of meat and poultry for the smokehouse. So, Bob, if you can buy a 1 lb package of smoked liver sausage - that's what I recommend. Now, if you CAN'T, but you can obtain a quality (Boar's Head, Usinger's, etc) plain liver sausage from a grocery, buy it. To 1 lb. of 'plain' liver sausage, add 1/2 tsp of smoked paprika (or to taste). Now you'll have something special! Regarding the pistachios: I recommend against this because in a day they will absorb the juices from the liver sausage and I would expect them to go mushy, which probably would not be very pleasant. Pistachios are great in a semi-soft sausage, like mortadella, but I don't feel it works in a soft, or spreadable sausage. Great comment, thanks & let me know what you think.
          • Bob Vincent
            June 8, 2012
            Hi Amos:
            This is an interesting recipe for a pate`. Being an avid smoker (of food that is) I have tried smoking all different forms of protein and vegetables; but never liver. Do you have a formula I could adapt for the liver sausage? I have done some sausage making so the process is familiar to me. I like the addition of bacon and onion. I'm thinking some chopped pistachio nuts would be a nice inclusion as well. Thanks for sharing!!
            • Claudia lamascolo
              June 8, 2012
              I always wanted to know what's in this ever since I watch war of the roses... I love the bacon in this I am sure this doesn't last long at any gathering!

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