Ingredients Jump to Instructions ↓

  1. 1/2 pound bulk pork sausage

  2. 1 small onion, chopped

  3. 1/2 pound chicken livers, cut in half

  4. 1/3 cup milk

  5. 2 tablespoons Dijon mustard

  6. 1 package (8 ounces) cream cheese, softened

  7. 1/2 teaspoon garlic powder

  8. 1/4 teaspoon each minced chives, dried parsley flakes, tarragon and marjoram Assorted crackers

Instructions Jump to Ingredients ↑

  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. 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.


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