Spicy Sausage & Chicken Liver Pate

Yield: 14 servings
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  • 1/4 cup(s) dried currants
  • 1/2 cup(s) apple brandy
  • 4 tablespoon(s) olive oil
  • 4 tablespoon(s) unsalted butter
  • 2 Pippin (Granny Smith) apples peeled, cored, finely chopped
  • 3 clove(s) garlic minced
  • 2 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) dried thyme
  • 1/4 teaspoon(s) ground allspice
  • 1/4 teaspoon(s) ground white pepper
  • 1 pound(s) cream cheese softened, cut into 2" slices
  • 1 pound(s) hot pork sausage
  • 1 pound(s) chicken livers
  • 1/4 cup(s) raw unsalted pistachios coarsely chopped
  • 6-8 whole(s) raw unsalted pistachios


  1. 1) Place the currants in a small saucepan and pour the apple brandy over them. Bring to a boil over med-high heat. Remove from the heat and let the currants steep for at least 30 minutes, or until softened.
  2. 2) In a large skillet, melt 3 tablespoons of the butterwith 2 tablespoons of the oil over medium heat. Saute the onions for about 5 minutes, or until softened. Add the apples and cook for 3 to 5 minutes, or until nicely softened. Add the garlic and cook for 1 minute.
  3. 3) Transfer the mixture to a food processor and puree. Add the salt, thyme, allspice, white pepper, and cream cheese and process until pureed.
  4. 4) In the same skillet, melt the remaining 1 tablespoon of butter with the remaining 2 tablespoons of olive oil over med-high heat. Cook the sausage, stirring for about 5 minutes, or until evenly browned. Add the chicken livers and saute until cooked through and no pinkness remains. Drain the fat. Drain the currents, reserving the brandy, and add the brandy to the skillet. Remove the skillet from the heat and ignite the brandy with a long match, averting your head.
  5. 5) When the flame has gone out, add the liver mixture to the onion-apple mixture in the food processor and process for about 30 seconds, or until smooth. Add the softened currants and chopped pistachios and process until just combined, making sure that the currants and pistachios retain their texture. Taste and adjust the seasonings.
  6. 6) Pour into two 4-cup crocks or molds. Decorate with the whole pistachios. Chill for at least 4 hours before serving. (Or into a springform pan)-Unmold the pate onto a large platter and cover the sides with chopped pistachios.
December 2011

This recipe is a personal recipe added by Balrion and has not been tested or endorsed by MyRecipes.

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