Mushroom and liver sausage pate

    Mushroom and liver sausage pate

    13saves
    16min


    2 people made this

    About this recipe: A throwback to the 60's! This is a chunkier pate that's easy to make with cooked liver sausage instead of having to cook chicken livers. Serve at parties or as a starter with toast.

    Durham, England, UK

    Ingredients
    Serves: 12 

    • 1 tablespoon butter
    • 100g mushrooms, brushed clean and diced
    • 1 clove garlic, minced
    • 225g cooked liver sausage, minced
    • 100g creme fraiche

    Method
    Prep:10min  ›  Cook:5min  ›  Extra time:1min chilling  ›  Ready in:16min 

    1. Melt the butter over low heat and gently fry the diced mushrooms and garlic.
    2. Remove from the heat. stir in the liver sausage and creme fraiche;mix well. Press into ramekins or small bowl. Cover and refrigerate until set.

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    Reviews (1)

    0

    Quick, easy, very enjoyable - and quite tasty, too! - 17 Dec 2012

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