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Mock Pate de Foie Gras

"Spread this rich liver sausage appetizer on crackers. The eye pleasing presentation is certain to impress."
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25 m servings 111 cals
Original recipe yields 24 servings (1 party ball)


  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pecans on a medium baking sheet. Bake in the preheated oven 5 minutes, or until toasted.
  3. In a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, Worcestershire sauce and lemon juice. Form the mixture into a ball.
  4. Place toasted pecans in a pie pan. Place cream cheese mixture ball into the pie pan, and roll to coat with pecans. Cover with plastic wrap. Chill in the refrigerator until serving.

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Read all reviews 4
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Good pate! I've had requests for it at parties. Really easy to make if your liver sausage and cream cheese are nice and soft before mixing. Definitely chill pate for about an hour before servin...

This tastes good and is pretty. (Well, as pretty as you can get liver sausage to be!) I added a dash of hot sauce to mine. HOWEVER, there should be a step in here where after mixing all the i...

Very tasty.

I made half the recipe and got far more than 12 servings. The nuts added eye appeal but did nothing for the flavor, and as expensive as they are, I will use them sparingly, if at all in the fut...