Alive and Cooking

Liver Port and Sage Paté

Send to a friend send to a friend! print print recipe


500g liver chopped roughly
1 brown onion finely chopped
2 cloves garlic finely chopped
½ bunch of sage finely chopped
250g unsalted butter chopped
½ glass port
Extra light oil
Salt & pepper


1. In a hot pan splash in some oil, quickly fry the liver, onions and sage until sealed. Pour in the port allow to boil then simmer for approx. 5 minutes.

2. Add the chopped butter to the pan and allow to melt. Season with salt and pepper and place it all into a blender and pulse until smooth.

3. Line a tray with grease -proof paper, place a couple of sage leaves in the bottom as a garnish. Pour pate’ mix in. Refrigerate until it sets.

Liver Port and Sage Paté