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Chicken Liver Pâté with Sage

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Adjust Servings:
100 g Butter
6 pcs Sage leaves
350 g Chicken liver
30 ml Wine Sherry or 1 tbsp cognac
80 ml Cream 33-36%
to taste Salt
50 g Ghee or butter
6 pcs Sage leaves
1/2 pcs Apple optionally

Chicken Liver Pâté with Sage

  • 25 min
  • Serves 8
  • Medium


  • pâté:

  • topping:



In Austria, pâté is called Streichwurst, which can be translated as “a spreading sausage” 🙂 Yeah, maybe it doesn’t sound very fancy, but pâtés in Austria are just incredible! They can be made from various meats and livers, with truffles, berries, and fruit. In Austrian supermarkets you can find pâtés of all prices – and all of them are of the highest quality. And it looks like a sausage, hence the name, and in supermarkets, it is sold in a meat department.

Chicken liver pâté with sage is a pâté variation that can be easily made at home in a restaurant style. Although it’s quick and uses only simple ingredients, it’s makes up very tender and rich thank to sage and sherry. The pâté can be made a few days ahead before a party and serve as an appetizer to complement drinks or entrée.

The stunning appearance of the pâté garnished with sage leaves will delight you and your guests. It can also be an ideal breakfast idea to be served with tea or coffee!

P.S. Sage might not be the most frequently used herb, but it keeps well in the freezer. You can buy a bundle and freeze the leaves to always have some fresh sage at hand for use in exquisite foods.

The recipe’s from the book Wiener Küche von Frau Ziii.

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In a skillet over medium heat, melt 30 g of butter. Add the sage leaves (about 6 pcs) and livers. Cook until the livers are brown on the outside and pinky and soft on the inside. It takes about 5-7 min. Don’t overcook, or the livers will be dry and tough. And don’t let the livers or butter burn.
When the livers are ready, increase the heat, add wine sherry and cook for 1 min until it evaporates. If you are using cognac, then drizzle it over and remove the skillet from heat. Transfer just the livers and butter to a plate. Cover with foil or plastic and let cool down to room temperature.
You can cook some apple slices with the livers, if you want, and arrange them on top of the pâté before topping with ghee/butter. Pâté with apples will taste somewhat fruity and look stunning.



To your food processor, add the remaining 70 g of butter (in cubes), cream, livers with butter, salt. Process until smooth. Adjust the seasoning to taste. To get a perfectly textured pâté, you can push the mixture through a sieve.
Transfer the finished pâté to the ramekins or containers of your choice. Smooth off the top with a knife. Refrigerate for no longer than 10 min, or the surface will get brown.



Meanwhile, let’s make a topping. Melt the ghee in a small saucepan. If you are using butter, you will have to remove foam as it forms. Add the sage leaves and cook for 1 min. Remove from heat, set aside to chill. The topping shouldn’t be hot, but it can be slightly warm.



Arrange the sage leaves (the ones you cook the livers with) and apples, if used. Pour the topping over the pâté until just covered.
Return to the fridge to set the topping.
Once set, the pâté is ready. It keeps well refrigerated for 3-4 days. Serve in the ramekins with slices or white or brown bread, or toasts. The sage leaves make the pâté look incredible. I recommend the pâté as an appetizer for a festive or casual party.

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