If you like liver sausage, as I do, you will definitely love this Liverwurst Pate Spread. I have seen various version of this spread on the internet and have always wanted to make it. Even James Beard had his own favorite version.
James Beard (1903-1985) was an American cookbook author and television personality who is credited with teaching generations of professional chefs and food enthusiasts. In 1954, he was named the “Dean of American cookery” by he New York Times newspaper.
The following is my version that I hope you will enjoy as much as I do. This is a quick and easy version to making time-consuming regular pate.
- 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
- 2 cloves garlic, minced
- 2 eggs, hard-cooked, chopped
- 1 teaspoon black pepper, coarsely-ground, or to taste
- 3 tablespoons pistachio nuts, chopped
- 1/3 cup green olives with pimientos, chopped
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. This pate also freezes well.
Serve with sliced baguette bread or crackers.
Makes approximately 1 1/2 cups.
* Bother liverwurst and Braunschweiger are liver sausages, also known as liverwurst. Liverwurst (liver sausage in German) and Braunschweiger are made from pork liver. Both are usually spreadable, especially at room temperature, and both have added spices to give them flavor. Usually found in the deli case of your local grocery store.