Dijon Chicken Liver Pate

• 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.

pork sausage, onion, chicken livers, milk, mustard, cream cheese, garlic, chives, crackers

Taken from www.tasteofhome.com/recipes/dijon-chicken-liver-pate/ (may not work)