Beef Liver Mousse

There is something to be said about “meat you can spread.” And I’m not talking about spam and potted meat. I’m talking about the food-snob version of spreadable meat: pate and liver mousse. Disregarding for now fancy eats like fois gras and the possible ethics issues surrounding production, liver does not seem to be the most popular of meats. From talking to a LOT of family and friends, liver seems to conjure nightmarish memories and the adjectives “rubbery”, “tough”, and “bland” pop up a lot. So, why eat it at all?

Here was something I was surprised to learn: liver is quite healthy! Four ounces has about 160 calories, a whopping 26 grams of protein, and significant amounts of iron and vitamins A through D (for more info, click here). The only thing you have to worry about health-wise is cholesterol. Let’s be honest, though: even if you love liver, it’s not going to be more than a “sometimes food” and cholesterol is something you’d have to worry about if you did something more “normal” like eat three-egg scrambles on a regular basis. The last good thing about liver: if you stick to chicken and/or beef it is shockingly affordable. I recently got a pound of beef liver for $1.50. It freezes well, and at the rate I’m going I’m getting the better part of four meals out of it.

There was one thing I was not anticipating when handling raw liver: the texture. It’s hard to describe…it’s slippery, wobbles kinda like Jello, but you can tell it has some density to it. Very weird. But if you can get past that, you’re good to go!



  • 8 ounces raw beef liver
  • Approx 1 ounce  fresh thyme, chopped finely.
  • Approx 1 ounce fresh rosemary, chopped finely.
  • 2-3 ounces white onion, chopped finely.
  • 1-2 cloves garlic, chopped finely.
  • 2 strips of bacon, uncooked.
  • Salt and pepper, to taste
  • Olive oil
  • Fresh bread, sliced.

    Clockwise from upper left: garlic, thyme, onion, rosemary.
    Clockwise from upper left: garlic, thyme, onion, rosemary.


  1. In a skillet, cook the bacon. Set on a plate to cool. Leave the grease in the pan.
  2. Cook the onions and garlic in the pan with the bacon grease.
  3. When the onions become soft, sprinkle both sides of the liver with salt pepper, rosemary and thyme, and place them in the skillet.
  4. When the liver has cooked through, remove the liver/onion mixture. Chop the liver, and the bacon, into bite-sized pieces.

    Bacon and liver
    Bacon and liver
  5. Place all the meat and veg into a blender. Drizzle olive oil into the mix if it’s getting too clumpy.
  6. When you have the consistency of a thick paste, serve with sliced bread.


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