Chicken Liver Paté with Andouille Sausage, Cherrykraut, and Seeded Crackers
For the crackers
- 1 cup (5 1/2 oz.) golden or brown flaxseeds
- 1/2 cup total of mixed seeds, such as pumpkin, sunflower, sesame
- 1 tsp. cumin seeds or fennel seeds
- 1/2 tsp. fine sea salt; more as needed
For the chicken liver paté
- 1 lb. chicken livers, drained
- Kosher salt and freshly ground black pepper
- 3 Tbs. duck fat
- 1 small yellow onion, chopped
- 1 medium garlic clove, minced
- 3 1/2 oz. andouille sausage, chopped (about 1 cup)
- 1/2 tsp. paprika
- 1/2 tsp. fresh thyme leaves
- 1 small bay leaf
- 1 Tbs. chopped fresh flat leaf parsley
- 1 Tbs. brandy
- 1 cup lower-salt chicken broth
For the cherrykraut
- 1 lb. packaged, undrained sauerkraut, such as Bubbies or Boar’s Head
- 1 small Granny Smith apple, cored and finely diced
- 2 oz. (1/2 cup) dried sour cherries, chopped
- 1 medium clove garlic, minced
- 1/8 tsp. cumin seeds
- 1/8 tsp. fennel seeds
Make the crackers
Put the flaxseeds in a medium bowl and pour in enough water to just cover them. Put the mixed seeds in another medium bowl and pour in enough water to just cover them. Let the seeds soak at room temperature until the flaxseed water appears gelatinous, 8 to 16 hours.
Drain and rinse the mixed seeds and add to the flaxseeds and their liquid. Mix well and drain the entire mixture again, without rinsing, to remove any excess liquid. Transfer the seed mixture back to a bowl and stir in the cumin seeds and salt.
Position a rack in the center of the oven and heat the oven to 200°F. Line a large rimmed baking sheet with a silicone baking mat (parchment and waxed paper will not work here).
With a silicone spatula, thinly spread the seed mixture to the edges of the mat. Bake, flipping the cracker sheet halfway through, until the center feels dry to the touch, 4 to 4½ hours. Remove from the oven and sprinkle with more salt to taste while still warm. When cool, break the cracker sheet into uneven pieces and set aside or store in an airtight container for up to 5 days.
Make the chicken liver paté
Put the livers on a paper towel and pat dry to remove excess moisture. Season all over with salt and pepper.
Heat 1 Tbs. of the duck fat in a 12-inch skillet over high heat until it’s shimmering hot. Working in batches, add the livers to the pan in a single layer and leave undisturbed until browned, about 1 minute. Flip and brown on the other side, about 1 minute more. Transfer to a plate and set aside to cool. Repeat with the remaining livers.
To the same pan, add 1 Tbs. of the duck fat, the onions, and garlic. Season generously with salt and pepper. Cook over medium-high heat, stirring often, until golden, 5 minutes. Stir in the sausage and cook until lightly browned, 3 minutes. Stir in the parsley, paprika, thyme, and bay leaf.
Add the brandy and cook, stirring, until almost evaporated, 1 minute. (Careful, the brandy may flare up.)
Remove from the heat and stir in remaining the 1 Tbs. duck fat, the chicken livers, and any juices on the plate. Discard the bay leaf and let the mixture cool slightly, about 10 minutes. Transfer to a food processor and pulse until finely chopped.
- Continue pulsing, adding enough chicken broth, 2 Tbs. at a time, until a smooth paste forms. Season to taste with salt and pepper. Transfer the pâté to a medium bowl and cover with plastic wrap. Refrigerate until completely chilled and the flavors have melded, at least 2 hours. Remove from the refrigerator 15 minutes before serving, stir, and adjust seasoning if necessary.
Make the cherrykraut
Combine all the ingredients in a large bowl. Refrigerate until completely chilled and the flavors have melded, at least 2 hours. Remove from the refrigerator about 15 minutes before serving and toss.
- Serve sauerkraut on the side with the chicken liver paté and crackers.