This may not be classified as a tradition derby recipe, however I have seen it on lots of derby party hors de'oeuvre tables. This is another of those recipes that you don't say what's in the pate. Liverwurst to some people is a no no. I think I always said it was a "Mock Country Pate'".
1 (8-ounce) package liverwurst sausage (Braunschweiger)
Mash liverwurst with fork. Blend with soft butter until. Add bacon, onion, and sherry; blend well until smooth. Pack into pottery container from which you plan to serve the spread and chill thoroughly. Serve with rye rounds.
COOK'S NOTE: This can all be done in the food processor. I have had this recipe so long I don't think they had food processors. Don't over process after adding bacon and green onions.