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)
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.