DIJON CHICKEN LIVER PATE

Dijon Chicken Liver Pate image

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

Provided by Taste of Home

Time 20m

Yield 3 cups.

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 69 calories, Fat 6g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 108mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.