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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 24 |
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I first served this chicken liver pate at a holiday party quite a few years ago, and it was a real hit. The special flavoring comes from cream cheese, mustard and pork sausage. —Katherine Wells, Brodhead, Wisconsin Ingredients:
1/2 pound bulk pork sausage |
1 small onion, chopped |
1/2 pound chicken livers, cut in half |
1/3 cup milk |
2 tablespoons dijon mustard |
1 package (8 ounces) cream cheese, softened |
1/2 teaspoon garlic powder |
1/4 teaspoon each minced chives, dried parsley flakes, tarragon and marjoram |
assorted crackers |
Directions:
1. 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.
2. 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.
3. Pour into a 3-cup serving bowl. Cover and refrigerate for 6 hours or overnight. Serve with crackers. Yield: 3 cups.
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