Chicken Liver Pâté

Technical stages for Chicken Liver Pâté :

• the livers in port wine overnight.
• the next day, mix them with the sausage meat.
• Add the juice from the marinade, the eggs and the seasoning. To spice things up a little, you can put a bit of cayenne pepper.
• Put the meat in a sealed jar and for 3 hours. Let it cool in the sterilizing water and keep refrigerated.