The title says it all? I simply do not like organ meat. I had a very expensive french meal in Montreal once that was pate de fois gras, sweebreads and the like and it just wasn't for me.
I'm just not sure if it "has" to have liver in it to be a pate. I had a charcuterie platter recently that had a pate as one of the selections and approached it very carefully. It did not have a "livery" flavor, rather a pork sausage type flavor.
Sorry for the neophyte question, but I couldn't get a good answer elsewhere.