1/2 lb. bulk pork sausage
1 sm. onion, chopped (1/3 c.)
1/2 lb. chicken livers
1/3 c. milk
1 tbsp. Dijon mustard
1 (8 oz.) pkg. cream cheese, softened
1/4 tsp. fine herbs (Primevera)
1/8 tsp. garlic powder
Parsley sprigs (optional)
Pimento cutouts (optional)

1. In a 10 inch skillet, cook sausage and onion until meat is brown and onion is tender. Remove with slotted spoon.

2. In same skillet cook livers in dripping over medium heat for 5 to 8 minutes or until no longer pink. Drain off any fat or juice. Cool slightly.

3. In a blender container or food processor bowl combine the cooked livers, milk and mustard. Cover and blend or process well. Add the sausage mixture, cream cheese, fine herbs, and garlic powder; blend or process until smooth, stopping to escape sides of container as necessary.

4. Line a 3 cup decorative mold with plastic wrap, spoon misture into mold. Cover; chil several hours or overnight.

5. To serve, unmold onto a serving plate; discard plastic wrap. Garnish with parsley and pimento cutouts.

6. Serve with crisp cracker or Melba toast.