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.
Liverwurst Pate Spread Recipe: https://whatscookingamerica.net/appetizers/liverwurstpate.htm