Dijon Chicken Liver Pate Recipe

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Dijon Chicken Liver Pate Recipe

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4 1
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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
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 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
  • 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.
Originally published as Dijon Chicken Liver Pate in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p30

Nutritional Facts

2 tablespoons: 69 calories, 6g fat (3g saturated fat), 56mg cholesterol, 108mg sodium, 1g carbohydrate (1g sugars, 0 fiber), 3g protein.

  • 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
  • Assorted crackers
  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.
  2. 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.
  3. Pour into a 3-cup serving bowl. Cover and refrigerate for 6 hours or overnight. Serve with crackers. Yield: 3 cups.
Originally published as Dijon Chicken Liver Pate in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p30

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