- 1/2 lb. chicken livers
- 4 tablespoons unsalted
- butter
- 2 eggs
- 1/2 cup brandy
- 1 yellow onion, quartered
- 2 cloves garlic, halved
- 1/2 teaspoon allspice
- 1 tablespoon salt
- 1 teaspoon rosemary
- 1/2 teaspoon black pepper
- 1 lb. ground sausage meat
- 1/4 cup flour
- Bacon, regular slices
Saute chicken livers in butter until just firm enough to handle. Trim any gristle. In a food processor fitted with steel blade, combine cooked livers, eggs, brandy, onion, garlic, and spices. Process until well-mixed and fairly smooth. Crumble raw sausage meat into a large mixing bowl. Sprinkle with flour and use a strong-handled spoon to stir in processed liver mixture. Line a bread tin or pate mold with bacon slices. Pour in the pâté mixture, cover with a lid or foil, and bake at 350 degrees for 1 1/2 – 2 hours, or until juices are clear. Cool 15 minutes then weight and refrigerate overnight.
Accompany with Cooper-Garrod Cabernet Franc