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Liverwurst Pate

on May 22, 2010

Stop wrinkling your noses! It’s good! It’s actually really really good! I used to make this quite a bit and end up eating most of it myself. Not good! I’ve made this for many kinds of parties and it always raises eyebrows until you try it. One year I made it in the shape of a football for our Superbowl party and used olives slivers as the lacing on the football. It is usually served best with crackers but it works well with celery and carrots as well. It is NOT a low-calorie dish either. (Though it is low carb actually) I do use the light cream cheese and light sour cream to help a little bit. I’m getting a craving for it right now just thinking about it! Our friend Kevin Dery loved it when he had it at one of our parties.

Liverwurst Pate

INGREDIENTS:

8 ounces liverwurst (I use the tubes of Jones liverwurst)

1 package (80z) light cream cheese, softened

1/3 cup finely chopped onion

2-3 tablespoons light sour cream

½ teaspoon Worcestershire sauce

¼ teaspoon hot pepper sauce

Stuffed green olives for garnish, if desired


DIRECTIONS:

1. Mix the liverwurst, half  of the cream cheese, onion, sour cream, Worcestershire sauce and hot pepper sauce, combining well. (I do this in a food processor)

2. Place pâté mixture onto a serving dish or in a serving container of choice. Place dish or container in the freezer for about 15 minutes until firmed up.

3. Remove dish from freezer and ‘frost’ with remaining softened cream cheese. (I microwave the cream cheese till it’s spreadable like frosting. Microwave at 10 second intervals to get it soft enough to spread easily.)

4. Slice olives and decorate on pâté as you wish. Serve with crackers or raw vegetables.

Makes 16 servings


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