Beef Liver Pate with Beef Heart (Dairy Free)

I love liverwurst but most store bought brands have ingredients I cannot yet tolerate. So I decided to make my own, or something like Pate, and use up some of the beef liver and heart Tracy Monday from Laurel Creek Meats in Knoxville gave me free. This is my second try - it's good IMO but I will probably experiment some more. I am using pork fat in this one since I can't have butter yet and it has a softer consistency than tallow. For people who do not like salt this recipe may be a bit salty.

Beef Liver Pate with Beef Heart (Dairy Free)

500         Gr           Grass-Fed Beef Liver

250         Gr           Grass-Fed Beef Heart (remove fat - for consistency)

190         Gr           Grass-Fed Ground Beef

190         Gr           Lard

2             Tsp         Salt

1/2          Tsp         Pepper (15 grinds roughly)

1             Tsp         Basil

¼            Tsp         Ginger

¼            Tsp         Onion Powder

¼            Tsp         Garlic Powder

½            Tsp         Thyme

½            Tsp         Sage

1             C            Beef Broth (from boiled liver/heart/ground)

Bring heart to a boil, remove foam, then reduce heat and simmer for about 2 hours (or until tender). In a separate pot, bring liver/ground to a boil, remove foam, reduce heat then simmer about 20 minutes (or until tender). Save broth from both. Place meat, fat, broth, and spices in food processor and process until smooth (or desired consistency). Place in fridge. Enjoy!

You can freeze the rest of the broth to use in other recipes.