Good Morning Forum!
So I decided to try Mark's recent Silky Smooth Chicken Liver Pate recipe...made a whole recipe too! The only problem is it's not very palatable to me. I'm eating it bc I know it's good for me but I really don't like the texture or taste. I don't want to throw it out so I'm asking for any recipe modification I can do to it to make it edible for me. I know many of you LOVE the liver pate...I guess I'm not just there yet. I tried disguising it within Italian sausage but I feel like there MUST be better way. Any suggestion or helpful hints would be greatly appreciated. THANKS!!
I have about a cup left over.