Smooth Chicken Liver Sausage
Don't let the word liver turn you away. When mixed with the other ingredients, it takes on a whole new flavor.
Serves 10
½ bulb garlic
2 shallots
½ bunch fresh parsley
4 hard-boiled
eggs 2 tablespoons butter
2 pounds chicken livers
Fresh-cracked black pepper
Kosher salt
2 eggs, lightly beaten
½ cup chicken fat
Peel and mince the garlic and shallots. Clean and chop the parsley. Peel and chop the hard-boiled eggs.
Heat the butter to medium temperature in a large sauté pan. Add the chicken liver, season with pepper and salt, and sauté for 15 minutes. Let cool. Blend chicken liver in a food processor until smooth.
Combine all the ingredients. Either stuff the mixture into casings or form into patties.
Use in desired preparation, or heat a small amount of oil or butter to medium temperature in a large sauté pan. Add the sausage, cover, and cook for about 10 minutes, turning every 3 minutes or so. Uncover and cook for 5 minutes or until thoroughly browned. Drain on paper towels.
