Liver pâté is a pâté and meat spread popular in Northern and Eastern Europe. Made from finely or coarsely ground pork liver and lard, it is similar to certain types of French and Belgian pâtés. Wikipedia

Ingredients:

• 6 Tbsp unsalted butter or ghee, divided
• 1/3 cup minced onion
• 1 pound chicken livers
• Salt
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• 1/4 cup cream or nut milk if you have allergies

Instructions:

Heat 2 tablespoons of the butter or ghee in a large sauté pan on medium heat. Let the butter brown. Add the onion and sauté for 1 minute, then add the livers with some salt. Brown the livers for a few minutes on each side. Once the livers have browned, add the thyme, garlic, and sauté another minute. Take the pan off the heat. Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.

Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before using.

The pâté will last about a week in the fridge. Serve over low carb crackers or use as a dip for your veggies. Shout out to the original recipe posted at: https://www.simplyrecipes.com