Country-Style Pate Recipe - Low Carb & Healthy
- 6 slices bacon
- 2 tablespoons (28 g) butter
- 1 cup (70 g) sliced mushrooms
- cup (80 g) chopped onion
- 1 cup (225 g) chicken livers
- teaspoon Worcestershire sauce
- 2 tablespoons (28 g) mayonnaise
- Scant teaspoon salt or Vege-Sal
- teaspoon pepper
In a heavy skillet over medium heat, fry the bacon until it just starts to get crisp.
Remove the bacon and then drain and reserve the grease.
Turn the heat down to low and melt the butter and a little bacon grease in the skillet.
Saute the mushrooms and onion in the skillet until they're quite limp (about 15 minutes).
While they're sauteing, fill a medium saucepan with water and bring it to a boil.
Put the chicken livers in the water (make sure you keep stirring those sauteing vegetables) and bring the water back to a boil.
Cover the pan, turn off the heat, and let it sit for 15 minutes.
Drain the chicken livers.
Put them in a food processor with the S-blade in place and pulse two or three times to grind the chicken livers.
Crumble and add the bacon and the mushroom and onion mixture.
Pulse to combine.
Add the Worcestershire sauce, mayonnaise, salt, and pepper, and pulse again until well combined.
Serve with celery sticks, pepper strips, or low-carb crackers.
Each with 2 grams of carbohydrates, a trace of fiber, and 5 grams of protein. Analysis does not include vegetable dippers or crackers.