If you don’t like chicken liver pate, try this. You will be a convert.
1 cup almonds
8 medium shallots, peeled and sliced
4 garlic cloves, sliced
1 large onion, peeled and chopped
1 stick plus 2 tablespoons unsalted butter
1 teaspoon sugar
3 large Granny Smith apples, peeled, cored, and quartered
1 pounds chicken liver, trimmed, membrane removed
1 pound sweet Italian pork sausage
½ cup Calvados
One 8-ounce package cream cheese, at room temperature
2 teaspoons Lawry’s seasoned salt
1 teaspoon white pepper
1 tablespoon fresh tarragon
1 teaspoon ground allspice
1 tablespoon fresh thyme
2 teaspoons Tabasco
1 teaspoon red pepper flakes
In the bowl of a food processor fitted with a metal blade, pulse the almonds until coarsely chopped; remove and reserve.
Add the shallots, garlic, and onion to the bowl of the food processor and process until finely chopped.
Melt 1 stick butter in a 10-inch skillet over medium-high heat. Add the sugar and onion mixture.
Add the apples to the bowl of the food processor and pulse until finely chopped.
Add the apple mixture to the skillet and cook gently until ingredients are soft and transparent, about 10 minutes. Transfer the mixture to a bowl.
Melt the remaining butter in the skillet. Add the chicken livers and sausage, breaking up the sausage with fork, and sauté over medium-high heat until nearly cooked through, about 10 minutes. Turn the heat to high and add the Calvados and cook for an additional 2 minutes.
Transfer the meat mixture to the bowl of the food processor and process for 30 seconds, stopping once to scrape down the sides of the bowl. Add the cream cheese, salt, pepper, tarragon, allspice, thyme, Tabasco, and red pepper flakes and process until smooth, stopping once to scrape down the sides of the bowl. Add the almonds and pulse 5 to 6 times.
Let the meat mixture cool. Cover with plastic wrap and refrigerate for at least 4 hours or up to 7 days. You can freeze it for up to 1 month. Serve it as a spread with French bread, apple slices, or crackers.