Portion: 15 whole slices or 30 triangular slices


1 Tbsp. canola oil
1 pound chicken livers, washed in cold water and drained
cup Madeira
2 Tbsp. brandy
3 large eggs
2 Tbsp. all purpose flour
tsp. dried rosemary
tsp. ground allspice
tsp. freshly ground black pepper
1 pound FRESH BULK SAUSAGE, mild
8 strips bacon


  1. Heat oil in a large skillet over medium heat. Sautee chicken livers until brown and all pink color disappears, about 10 minutes. Remove from the pan with a slotted spoon and cool for about 10 minutes.
  2. Preheat the oven to 350 degrees F.
  3. In the bowl of a food processor, fitted with the metal blade, combine the cooked chicken livers, Madeira, brandy, eggs, flour and seasonings. Process for a few seconds until thoroughly pureed. Add uncooked sausage and continue to process on the pulse speed until all ingredients are well blended.
  4. Line the bottom and sides of a 7 inch pate mold or a 8- x 4- inch loaf pan with the bacon strips. Spoon the mixture into mold. Bring the bacon strips up over the top of the mixture. Cover tightly with foil.
  5. Place the mold in a large baking dish and add hot water to half the depth of the mold. Bake in the hot water bath in the preheated oven for 1 hour, 45 minutes, or until the internal temperature reaches 160 degrees F. (If not using a pate mold with tiny holes, drain off the fat.)
  6. Cool on a wire rack. Cover and refrigerate, at least 12 hours so flavors may mature.
  7. To serve, unmold onto a serving platter and remove the bacon strips. Cut into inch slices and cut again, on the diagonal, to make triangular slices.

Nutritional Information:
(per triangular slice serving: 30 portions)

Calories 79
Protein 5 grams
Carbohydrates 2 grams
Fat Total 5 grams
Cholesterol 95 mg
Sodium 90 mg

National Hot Dog & Sausage Council 


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