Directions:
- In a large skillet over medium heat, cook sausage and onion until meat is no longer pink; remove with a slotted spoon and set aside. In the drippings, cook chicken livers over medium heat for 6-8 minutes or until no longer pink. Drain; cool for 10 minutes.
- Place chicken livers, milk and mustard in a blender or food processor; cover and process. Add sausage mixture, cream cheese and seasonings; cover and process until nearly smooth.
- Pour into a 3-cup serving bowl. Cover and refrigerate for 6 hours or overnight. Serve with crackers. Yield: 3 cups.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.4 Kcal (232 kJ) | ||
| Calories from fat | 34.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.85g | 6% | |
|---|---|---|---|
| Cholesterol | 46.24mg | 15% | |
| Sodium | 138.98mg | 6% | |
| Potassium | 54.49mg | 1% | |
| Total Carbs | 1.34g | 0% | |
| Sugars | 0.33g | 1% | |
| Dietary Fiber | 0.1g | 0% | |
| Protein | 3.66g | 7% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 1.1mg | 6% | |
| Calcium | 10.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 200.09 Kcal (838 kJ) | ||
| Calories from fat | 125.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.92g | 6% | |
|---|---|---|---|
| Cholesterol | 167.02mg | 15% | |
| Sodium | 501.95mg | 6% | |
| Potassium | 196.78mg | 1% | |
| Total Carbs | 4.85g | 0% | |
| Sugars | 1.21g | 1% | |
| Dietary Fiber | 0.37g | 0% | |
| Protein | 13.23g | 7% | |
| Vitamin C | 4.6mg | 2% | |
| Iron | 3.9mg | 6% | |
| Calcium | 38.6mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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