Dijon Chicken Liver Pate

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.