Foods | Cooking
Hints & Tips
This is a quick and easy version to making time-consuming regular pate. If you like liver sausage, as I do, you will definitely love this spread.
I've seen various version of this spread on the internet and have always wanted to make it. Even James Beard has his own
favorite version. The following is my version that I hope you will enjoy as much as I do.
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Liverwurst Pate Spread Recipe
Dips, Spreads & Pates,
Yields: 1 1/2 cups
Prep time: 20 min
8 ounces liverwurst or Braunschweiger
1 1/2 to 2 tablespoons cognac
2 tablespoons Maderia or port wine
1/4 teaspoon dry mustard
8 ounces cream cheese, room temperature
1/4 cup sour cream
1 teaspoon coarsely-ground
black pepper or to taste
3 tablespoons chopped pistachio nuts
1/3 cup chopped green olives with pimientos
In the bowl of your food processor, place
liverwurst, cognac, madeira or port wine, and dry mustard; process until smooth.
Add cream cheese, sour cream, garlic, and hard-cooked eggs; process until well combined.
Using a rubber spatula, fold in the black pepper, pistachio nuts, and green olives.
Place in a crock or small serving container
and refrigerator for at least 1 day to let the flavors blend. It is best made at least a day ahead.
Serve with sliced baguette bread or crackers.
Makes approximately 1 1/2 cups.