Dijon Chicken Liver Pate
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
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.