Ham and Braunschweiger Pate

SUBMITTED 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."

PREP TIME	30 Min
READY IN	2 Hrs 30 Min

SERVINGS & SCALING

Original recipe yield: 4 cups

USMETRIC

About scaling and conversions

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

READ REVIEWS (3)

DIRECTIONS

In a medium bowl, blend the braunschweiger liverwurst, ham spread, dry mustard, pepper, thyme, hot sauce and beer.
In small bowl, soften the gelatin in the water.
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.
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.
Transfer the chilled mixture to a platter, and sprinkle with parsley before serving.

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REVIEWS

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 one of the most popular appetizers served. Her variation is that the cream cheese is incorporated into the mixture. It's easy to transport the chilled mixture and easy to unmold just before serving. Goes great with buttery, round crackers or any other crisp cracker.

5 users found this review helpful

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 recipe by one half. The flavor was just too strong for my liking.

1 user found this review helpful