Tuscan Chicken Liver Paté – Organic Tuscany Cookbook

Ingredients

• 200 g (2/5 lb) chicken livers and hearts (the hearts are optional)
• 2 small onions
• 30 g (1/8 cup) butter
• 2 tsp capers, soaked, drained and chopped
• 1 medium pork sausage (optional)
• 1 bay leaf
• 5 or 6 sage leaves
• 1 glass dry vin santo (or sherry)
• 1 anchovy or a little anchovy paste (optional)
• Vegetable stock