Return to Content


0 votes, 0.00 avg. rating (0% score)
Print Friendly

Yield: Makes 3 cups.

Easy to make, keeps welt and tastes delicious.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 1 pound chicken livers
  • 1 teaspoon salt
  • 1/4 pound bulk sausage
  • 1 small onion, grated
  • 1 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1-1/2 tablespoons heavy cream
  • 1-1/2 tablespoons cognac


Simmer the chicken livers in a quart of boiling water seasoned with 1 teaspoon salt for 4 minutes. Drain, cool and remove the membrane. Cut the livers into small pieces and grind in a meat grinder. Add the onion, lemon juice, salt and pepper.

Fry the sausage until thoroughly cooked and add to the liver mixture. Beat in the cream and cognac. Chill for an hour or two and serve with crackers.

Updated Friday, July 20th, 2007

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111