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Liver And Sausage Pate Recipe
|Chicken livers||1 Pound|
|Mild italian sausage||1⁄2 Pound|
|Diced onion||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Cream cheese||11 Ounce (2 Packages, 1 Of 8 Ounce And One Of 3 Ounce)|
|Light cream||1 1⁄2 Tablespoon|
Serving size: Complete recipe
Calories 2689 Calories from Fat 2015
% Daily Value*
Total Fat 227 g349.5%
Saturated Fat 119.4 g597%
Trans Fat 0.3 g
Cholesterol 2201.2 mg
Sodium 3765.3 mg156.9%
Total Carbohydrates 27 g8.9%
Dietary Fiber 1.2 g4.7%
Sugars 16.8 g
Protein 128 g256.5%
Vitamin A 1121% Vitamin C 142.8%
Calcium 41.9% Iron 234.2%
*Based on a 2000 Calorie diet
Line buttered bottom and sides with waxed paper or aluminum foil.
Rinse chicken livers under cold water, pat dry.
Remove casing from sausages and break up meat.
Place sausages in 4-cup glass measure.
Cover with waxed paper and cook on HI (max. power) 4 minutes, or until sausages lose pinkness.
Remove sausages from glass measure and set aside, reserving drippings.
Pierce each chicken liver with toothpick to break the membrane.
Place in glass measure with sausage drippings.
Cook, covered, on HI (max. power) 3 to 4 minutes, or until livers lose pinkness.
Stir once during cooking.
Puree onion and bourbon in electric blender.
Add livers and sausages, heavy cream, and seasonings.
Cover and blend on high speed.
Stop blender and push ingredients toward blades if necessary.
Pour into prepared loaf pan and refrigerate 12 hours or overnight.
Unmold and add topping about 2 hours before serving.
Garnish with pimiento, capers, watercress, and green onions, if desired.
To prepare topping: soften together cream cheese and butter by removing foil wrap.
Place on microproof plate, cook on 50 (simmer) 2 minutes.
Place softened cream cheese and butter with cream in electric blender.
Cover and blend on high until smooth and fluffy.
Loosen pate and turn out onto serving platter.
Carefully remove waxed paper or aluminum foil.
Cover top and sides generously with cream cheese mixture.
Refrigerate 1 1/2 hours, or until cheese is firm.
Let stand about 30 minutes at room temperature before serving.
Serve with assorted crackers.