Sausage and Mushroom Pate

Serves 20

Ingredients:

Directions:

1. Place the currents, sherry, and apple cider in microwave proof bowl. Heat on high power 3 minutes; remove from microwave and cover.
2. Let steep 30 minutes or until currents are soft. Drain and reserve currants and liquid.
3. Meanwhile, heat a large skillet over medium-high heat and add butter, olive oil, pork sausage, and onions. Sauté until sausage in nearly browned and onions are translucent, about 5 minutes. Raise the heat to high and add mushrooms and apples and sauté until soft, about 7 minutes more. Stir in garlic, salt, thyme, allspice, and white pepper; set aside to cool slightly; drain fat. Stir in reserved currant liquid.
4. Place cooled sausage mixture and softened cream cheese in food processor and process until creamy. Add in drained currants and chopped pistachios and just pulse to combine. Pour mixture into 2 (1 quart) serving dishes or molds, refrigerate at least 4 hours to overnight, covered. Top with more chopped pistachios before serving with crackers or toasted baguettes.