Bosc and Pork Pate

1 Northwest Bosc Pear
1 lb Ground pork sausage
1/2 c Fine dry bread crumbs
1/4 c Milk
1 Egg
2 tb Chopped celery and minced onion
1/2 Clove garlic; minced
1/8 ts Ground pepper
Assorted raw vegetables for garnish
Gherkins; (sweet pickles) for garnish

Core and slice pear, coarsely chop in food processor. Add remaining ingredients; process until mixture is well-blended. Place in 5-cup paté or loaf pan. Bake at 350 degrees F. 1 hour or until well done. Drain excess pan juices. Cool; chill thoroughly. Slice and serve.

Serving Tip: May be served as hors d'oeuvres with bread or crackers or as an appetizer course.

Always be sure to use ripe pears.

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