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Ham and Braunschweiger Pate

By: GRAMMYROSE  
"Here's a spread that is always a tremendous hit at parties. The flavors of the braunschweiger and spreadable ham are the main attractions in this topping for breads and crackers. The chilled mold may be frosted with softened cream cheese, then sprinkled with parsley for added attractiveness."

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (3)

Rate/Review | 118 people have saved this

Prep Time:
30 Min
Ready In:
2 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 4 cups
 

Ingredients

  • 1/2 pound braunschweiger liverwurst
  • 9 ounces ham spread
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon hot sauce
  • 1 cup beer
  • 2 envelopes unflavored gelatin
  • 1/2 cup water
  • 1/2 (10.5 ounce) can beef broth
  • 1/2 cup chopped parsley

Directions

  1. In a medium bowl, blend the braunschweiger liverwurst, ham spread, dry mustard, pepper, thyme, hot sauce and beer.
  2. In small bowl, soften the gelatin in the water.
  3. Bring the beef broth to a boil in a small saucepan. Mix in the gelatin, allowing it to dissolve. Remove from heat and cool 5 minutes.
  4. Blend the gelatinized beef broth with the braunschweiger liverwurst mixture. Transfer the mixture to a 4 cup mold and chill a minimum of 2 hours.
  5. Transfer the chilled mixture to a platter, and sprinkle with parsley before serving.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 46 | Total Fat: 3.3g | Cholesterol: 14mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2003 by BILLS99 
This is very similar to a recipe my sister in law makes for family get-togethers. It's always... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2003 by SCRAPS77450 
This was very good, but unless you like the taste of thyme, I would reduce the amount in the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 6, 2005 by EPECKA 
My husband LOVED it! MORE

 
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