Gina Sakic

Beef Liver Pâté with Kaiserfleisch, Rosemary & Thyme



  • 5 pieces Kaiserfleisch (or uncured bacon, if unavailable)
  • 1 large onion, minced
  • 4 cloves garlic, minced
  • 400g grass-fed beef liver
  • 2 tablespoons fresh rosemary, minced
  • 2 tablespoons fresh thyme, minced
  • ½ cup bone broth
  • ½ teaspoon sea salt
  • black pepper
  1. In a medium skillet over medium-low heat, cook the kaiserfleisch and onions until soft.
  2. Once onions are soft, add garlic, rosemary, thyme and beef livers and cook on one side for 2-3 minutes, then flip and cook for another 1-2 minutes.
  3. Add bone broth.
  4. Remove from heat and allow to cool slightly, them transfer liver mixture and all accumulated juices to a blender. Puree until smooth.
  5. Add salt and pepper to taste.
  6. Spread in a glass dish and refrigerate until chilled and firm.
  7. To prevent oxidation, top the jar with melted butter, coconut oil or ghee.