Print Options

Back to Dijon Chicken Liver Pate >

Include these items:

Taste of Home Logo

Dijon Chicken Liver Pate

 Dijon Chicken Liver Pate
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
24 ServingsPrep: 20 min. + chilling

Ingredients

  • 1/2 pound Jimmy Dean® Premium Pork Sausage Roll
  • 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

Directions

  • 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.
Nutritional Facts: 1 serving (2 tablespoons) equals 69 calories,

2 of 2

Dijon Chicken Liver Pate (continued)

Nutritional Facts: 6 g fat (3 g saturated fat), 56 mg cholesterol, 108 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein.