Liverwurst Pate'

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'".

Liverwurst Pate'
8-10 servings if other hors d'oeuvres are provided
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1 (8-ounce) package liverwurst sausage (Braunschweiger)
4 tablespoons butter, softened
6 slices bacon, cooked crisp and crumbled
2 tablespoons minced green onions including some of the green top
1 tablespoon sherry

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.


 

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