Brussels Pate (GF, DF, Low Fodmap)

Brussels Pate (GF, DF, Low Fodmap)

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This easy Brussels pate uses only 10 basic ingredients to create a deliciously smooth and creamy spread. Making it a perfect appetiser for parties or as a starter for Christmas dinner. Serve it with any type of bread or crackers and a chutney or relish to complete this crowding pleasing and super simple dish. 

For this Brussels pate you need pork livers, I know they are not as popular to eat these days. Personally, I don’t like the smell when their cooking and the taste is pretty strong but when made into a pate the flavour blends well with the herbs and stock to create a delicious creamy spread.  

Homemade pate over store brought pate

Why make your own pate, for one its healthier as there are no additives or preservatives. Secondly have you ever read the ingredients on a packet of pate it is quite eye opening and sort of put me off eating any store brought one again. I counted 39 separate ingredients in one store brought pate which is shocking.  

Making your own pate with this recipe only uses 10 ingredients which is one quarter of that of the store brought kind.  

pate with ingredients

Cheap and easy to make 

To make this Brussels pate all you need is one pot and either a food processor or a hand blender. By adding all the ingredients except the butter to a small pot and cooking on medium heat until the liver is cooked through. Next add the liver and the liquid to a food processor while blending add in the melted butter until a smooth paste is created.  

Taste the pate to see if it needs any extra salt or pepper then spoon it out of the food processor and store it in an air tight container. This recipe makes enough to fill 4 small round bowls. You can freeze half of it if you don’t think you will eat it all in 5 days. Otherwise store the pate in the fridge.  

single bowl of pate with spoon

With only 10 basic ingredients this pate is cheap to make with the main ingredient being pork livers which is only £2 kg. Since you only need roughly 500g which is usually how much you get in a single packet. It means each packet cost around £1.  

The pork livers are the only ingredients you need to buy each time as I used dried herbs and only one stock cube. By not using any alcohol it keeps the cost down. Firstly, I done this because I don’t drink alcohol at home that often so I don’t have any and didn’t want to buy any simply for this recipe. Secondly, as it keeps the cost down making this pate very affordable as well as simple to make. 

Make it low fodmap 

Instead of using onion and garlic I swapped them out for ground fenugreek and asafoetida powder. You only need a small amount of each to mimic the flavour. Both spices are my go-to’s for replicating onion and garlic in a variety of different dishes. They are easy to find in any major supermarket. 

pate on toast bite shot

Easy to customise 

Here I created a simple recipe that you can use a bases to get creative and add in lots of different flavours to make a new and unique pate. Great add ins could be mushrooms, chestnuts, any type of nuts and seeds or even adding alcohol like brandy or port the possibilities are endless. 

What to pair the pate with 

As you can see in the photos, I paired the pate with some plain crackers I picked up from Morrisons. They are gluten and dairy free and taste really nice reminiscent of a cream cracker. My favourite way to pair the pate is with some toasted gluten free bread. You could also use breadsticks or cut up some vegetables like bell peppers, cucumber or celery.  

Need a chutney to pair with your pate, try this spiced apple and tomato chutney

pate and crackers

Other recipes  

3 Easy and Healthy Dips

Cashew Cream Cheese

5 Minute Basil Pesto

Christmas starter 

How this pate recipe came about is that one of my work colleagues mentioned making chicken liver pate for Christmas dinner. That got me thinking I haven’t eaten pate in years either though it used to one of my favourite things to spread on toast.  

plain toast with pate

I had a quick look on Pinterest to see what kind of ingredients people used. I also had a look at what store brought pates are made from. From that research I noticed that a lot of recipes called for some type of alcohol which I didn’t have and didn’t want to buy. Leading me to try and make one without which actually turned out great and I didn’t miss not having.  

Ingredients used  

Pork liver

Beef Stock cube (Gluten free)

Dairy free butter

Sage

Rosemary

Oregano

Fenugreek powder

Asafoetida powder

Salt and pepper

Final result 

Making this pate was surprising easily and turned out just like the store bought one i used to love. Except this one is much healthy and works out cheaper. I can’t wait to serve this as one of the starters on Christmas day.

bowl of pate and toast

Brussels Pate (GF, DF, Low Fodmap)

This easy Brussels pate uses only 10 basic ingredients to create a deliciously smooth and creamy spread. Making it a perfect appetiser for parties or as a starter for Christmas dinner. Serve it with any type of bread or crackers and a chutney or relish to complete this crowding pleasing and super simple dish. 

Course dips, Side Dish, spreads
Cuisine DF, GF, Low fodmap
Keyword Brussels Pate
Prep Time 5 minutes
Cook Time 12 minutes
Servings 8
Author emma

Ingredients

  • 500 grams Pork livers
  • 1 Beef stock cube (gluten free)
  • 200 ml Water
  • 2 tsp Dried oregano
  • 2 tsp Dried sage
  • 2 tsp Dried rosemary
  • 1 tsp Salt
  • 1/2 tsp Ground fenugreek
  • 1/2 tsp Asafoetida powder
  • 15 grams Dairy free butter I used the Pure brand

Instructions

  1. Open and drain the blood of the pork livers then add to a sauce pot.

  2. Dissolve the stock cube in boiling water then add to the sauce pot along with the dried herbs, salt, pepper, asafoetida and fenugreek,

  3. Cook the liver on a medium high heat until its cooked through bout 10-12 minutes.

  4. Once the liver is cooked remove form the heat. Now blend with either a hand blender or in a food processor. Add melted butter whilst blending until a smooth paste is created.

  5. Spoon out the pate into an airtight container and once cold store in the fridge for up to 5 days or in the freezer for longer.

brussels ;pate with toast and crackers



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