Liver And Sausage Pate
|Chicken livers||1 Pound|
|Mild italian sausage||1⁄2 Pound|
|Diced onion||1⁄3 Cup (5.33 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Cream cheese||11 Ounce (2 Packages, 1 Of 8 Ounce And One Of 3 Ounce)|
|Light cream||1 1⁄2 Tablespoon|
Butter a 7 1/2 x 3 3/4 x 2 1/2-inch loaf pan.
Line buttered bottom and sides with waxed paper or aluminum foil.
Rinse chicken livers under cold water, pat dry.
Remove casing from sausages and break up meat.
Place sausages in 4-cup glass measure.
Cover with waxed paper and cook on HI (max. power) 4 minutes, or until sausages lose pinkness.
Remove sausages from glass measure and set aside, reserving drippings.
Pierce each chicken liver with toothpick to break the membrane.
Place in glass measure with sausage drippings.
Cook, covered, on HI (max. power) 3 to 4 minutes, or until livers lose pinkness.
Stir once during cooking.
Puree onion and bourbon in electric blender.
Add livers and sausages, heavy cream, and seasonings.
Cover and blend on high speed.
Stop blender and push ingredients toward blades if necessary.
Pour into prepared loaf pan and refrigerate 12 hours or overnight.
Unmold and add topping about 2 hours before serving.
Garnish with pimiento, capers, watercress, and green onions, if desired.
To prepare topping: soften together cream cheese and butter by removing foil wrap.
Place on microproof plate, cook on 50 (simmer) 2 minutes.
Place softened cream cheese and butter with cream in electric blender.
Cover and blend on high until smooth and fluffy.
Loosen pate and turn out onto serving platter.
Carefully remove waxed paper or aluminum foil.
Cover top and sides generously with cream cheese mixture.
Refrigerate 1 1/2 hours, or until cheese is firm.
Let stand about 30 minutes at room temperature before serving.
Serve with assorted crackers.