Cajun Liver Pâté

1. 1

   Combine all ingredients in a large mixing bowl; mix well. Place in a large Dutch oven with water to cover.

2. 2

   Cook, uncovered, over medium heat, stirring often, 1 1/2 hours or until fat rises to top.

3. 3

   Pour mixture into jars; cover with metal lids, and screw bands tight. Refrigerate 24 hours. (Fat will rise to top of jars to help seal pate.)

4. 4

   Let pate come to room temperature. Remove band and lid from jar. Stir pate well to distribute fat throughout mixture. Spread on crackers or French bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.