Frosted Liver And Sausage Loaf
|Chicken livers||1 Pound (454 Grams)|
|Italian sausage||1⁄2 Pound (227 Grams, Old World Variety)|
|Onion||1 Small, quartered|
|Milk||50 Milliliter (1/4 Cup)|
|Ground nutmeg||1⁄2 Teaspoon|
|Bourbon||30 Milliliter (2 Tablespoons)|
|Cream cheese||8 Ounce (1 Package, 227 Grams, At Room Temperature)|
|Cream cheese||3 Ounce (1 Package, 85 Grams, At Room Temperature)|
|Butter/Margarine||30 Milliliter (2 Tablespoons, At Room Temperature)|
|Assorted crackers||1 Cup (16 tbs)|
Line the bottom and the sides of a 7 1/2x 3 3/4x2 1/4-inch (19x10x6 cm) loaf pan with foil.
Rinse chicken livers and pat dry; set aside.
If sausage is in casing, remove it.
Fry sausage in small skillet until it loses its pink color.
Remove sausage with slotted spoon and set aside.
Cook chicken livers in sausage drippings until liver loses its pinkness.
Put onion, milk, seasonings, and bourbon into blender container.
Cover and process at GRIND.
While blender is running, remove feeder cap and gradually add sausage, liver, and drippings to blender container.
Process until smooth; mixture will be thick. (If necessary, STOP BLENDER, use rubber spatula to keep mixture around processing blades.
Cover and continue to process.) Pour into prepared pan and refrigerate until set (8 to 12 hours).
For Frosting, assemble Mixer.
In small mixer bowl, put frosting ingredients and mix at MEDIUM-LOW until well blended and smooth.
Loosen loaf and unmold on serving dish.
Carefully remove foil.
Frost sides and top with cream cheese mixture, garnish as desired.
Return to refrigerator to set frosting.