Reviewed: Jan. 16, 2012

Just made this for a family weekend. It was a hit! Even people who don't like liver sausage treid it and had more! We have some left over so I'm going to use it as sandwich spread for our lunches this week! Yummy!

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MNfarmerswife

Cooking Level: Intermediate

Reviewed: Jan. 9, 2012

John loves this easy recipe and linda liked it too

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Beckye

Cooking Level: Intermediate

Home Town: Cushing, Oklahoma, USA

Living In: Iola, Kansas, USA

Reviewed: Dec. 23, 2011

This recipe is very close to my mother's recipe. She adds chopped dill pickles and some pickle juice. She also frosts it with cream cheese. This recipe has always been a hit even with friends that have never tried liver sausage before.

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daniel4inmi

Reviewed: Oct. 19, 2011

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.

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manda_shelley

Reviewed: Oct. 11, 2011

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.

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claire

Reviewed: Sep. 13, 2011

I always wanted to try pate so i decided to try this recipe. IT WAS GREAT! And, i don't like pork liver sausage LOL! I did add a little more cream cheese. It has turned out to be one of my absolute favorites.

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CHINADOL262

Reviewed: Mar. 16, 2011

YUMMO!

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watchdiva

Reviewed: Nov. 29, 2010

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.

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OStreetGuy

Cooking Level: Expert

Reviewed: Nov. 29, 2010

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.

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claire

Reviewed: Nov. 25, 2010

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.

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