Recipe by DANI706
"This is a favorite passed down to me from my mom. We have it at family gatherings and this year I'm taking it to the Super Bowl party. Seasonings may be adjusted to suit your taste. Serve with your choice of crackers."
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braunschweiger liver sausage
finely chopped onion
1/2 (8 ounce) package
cream cheese, softened
Delish and Easy! The mixture firms up a lot in the refrigerator. To make sure it held its shape I used a loaf-pan lined with waxed paper. I was a littl worried when I first but when I pulled it out of the pan, positioned it on a platter with some crackers, it looked fantastic! I always thought pate was really difficult to make... until I came across this recipe!!! Thanks for making me look good!
It just tasted like plain braunshweiger (sp?). I even added the whole brick of cream cheese, which bulked it up nicely, but didn't really add to the flavor. I like plain braunshweiger, so it wasn't bad, I was just expecting something with more pizazz.
Delicious. I doubled the cream cheese and it still had a great flavor. The worstechire sauce is the secret flavor here. Thank you.
Very good. After mixing I rolled it in plastic wrap, but I think next time I would put it in the dish I want to serve it in and chill. The people who like pate loved this but some people didn't try it, probably because of the presentation. Still, the flavor was really really good and I will serve again, just in a different way.
This is as close to the one I used to make 20 years ago. The only thing I do differently is place in a round bowl lined with plastic wrap. Place in freezer for a couple of hours. Flip it onto the platter and remove plastic. I then spread cream cheese over the ball and sprinkle parsley over the whole thing. Serve with crackers, cocktail bread or even fresh veggies (carrots, celery, etc). Thanks for the recipe. This is the closest recipe I've found to my original from years ago.
Made this for Thanksgiving with friends, everyone loved it, even one person who didn’t like liver! It’s so easy to put together, I to added a whole block of cream cheese but don’t feel in lessoned the wonderful flavor of this pate. This one is definitely a keeper! Thanks for sharing it with us.
love this recipe. I've been making it for a long time - lost the recipe and now found it again. Thank you, thank you. The only thing I do differently is that I line a round bowl with plastic wrap, let it set for 2 hours, flip it onto the platter, so that it's nice and round. I then cover the pate with cream cheese and then fresh parsley - this makes the presentation.
This was really good, I made it at work today and a coworker and i ate it on fresh sourdough bread, toasted. I didnt have chili powder on hand, so I skipped that. Definately something I would make again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Liver Pate
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 63
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