| | Dijon Sausage Pate
1/2 pound of bulk pork sausage
1 small onion, chopped (1/3 c.)
1/2 pound of chicken livers
1/3 cup of milk
1 tablespoon of Dijon mustard
One 8 ounce package of cream cheese, softened
1/4 teaspoon of fine herbs (Primevera)
1/8 teaspoon of garlic powder
Parsley sprigs (optional)
Pimento cutouts (optional)
In a 10 inch skillet, cook sausage and onion until meat is brown and onion is tender. Remove with slotted spoon. In same skillet cook livers in dripping over medium heat for 5 to 8 minutes or until no longer pink. Drain off any fat or juice. Cool slightly. In a blender container or food processor bowl combine the cooked livers, milk and mustard. Cover and blend or process well. Add the sausage mixture, cream cheese, fine herbs, and garlic powder; blend or process until smooth, stopping to escape sides of container as necessary. Line a 3 cup decorative mold with plastic wrap, spoon mixture into mold. Cover; chill for several hours or overnight. To serve, unmold onto a serving plate; discard plastic wrap. Garnish with parsley and pimento cutouts. Serve with crisp cracker or Melba toast. |
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