In celebration of Oktoberfest: Liverwurst Pâté

liverwurst pate

liverwurst pate

This recipe came from a co-worker in the 80’s.  We use to beg his wife to make it.  So good!!

1 lb. liverwurst (Braunschweiger) 

1/4 cup mayonnaise

2 T dill pickle juice

1 t worchestershire sauce

1/4 t garlic salt

8 oz pkg of cream cheese (room temperature)

1/3 cup chopped dill pickle

1/4 cup finely chopped onion

 

Mash liverwurst with fork to make smooth, add mayo, pickle juice, worcestershire sauce, garlic salt and 1/3 of cream cheese. Blend until smooth. (I use my mixer)

making liverwurst pate

Stir in pickles and onions. Line a loaf pan with saran wrap and pack mixture firmly in and chill several hours. Invert onto a plate and coat with remaining cream cheese. (I don’t do this, I put it in a bowl and chill.  I do not use the remaining 2/3 cream cheese.) 

Spread on Ritz crackers, tea breads, etc.  Will keep for a week refrigerated.  

Save the world, buy VINTAGE! Tina@GirlPickers

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