Buffalo Liver Pate'

Will serve 24 for hors d’oeuvres.

Buffalo Liver Pate

Ingredients:

• 4 T. butter
• 1 lb. Buffalo Liver – (soak in milk for 1 hr. at room temp. – remove & pat dry)
• ½ lb. Buffalo Breakfast Sausage or organic Chicken Sausage
• ½ onion chopped
• 1 T. garlic
• ½ tsp. thyme
• ½ tsp. sage
• ¼ tsp. nutmeg
• pinch of allspice
• ½ tsp. salt
• 1 tsp. pepper
• 1/3 cup cognac or brandy
• 1 tsp. smoked paprika
• salt & pepper to taste
• ¼ cup finely chopped parsley

In heavy skillet over medium high heat melt butter. Add, Buffalo Liver, Chicken Sausage onion, garlic & spices, sauté. Continue cooking for 8 minutes. Deglaze pan with cognac, cook for 2 minutes, and remove from heat. Transfer to food processor & puree until smooth, season with smoked paprika & salt & pepper to taste.

Line the inside of the mold with saran wrap, fill with pate. Press pate down, cover and chill overnight. Remove from mold and let set at room temperature for 1 hr.

Dust pate with finely chopped parsley, serve with apples, and crackers or baguette slices.