This is a print preview of "Pâté with Bacon & Onion" recipe.

Pâté with Bacon & Onion Recipe
by Amos Miller

Pâté with Bacon & Onion


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.

Rating: 5/5
Avg. 5/5 3 votes
Prep time: United States American
Cook time: Servings: 4

Ingredients

  • 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.

Directions

  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