Liver Pâté Recipe
This Liver Pâté recipe has 5 ingredients and could not be any easier! Add it all to a food processor, blend, and voila! A hearty, spreadable appetizer that goes perfectly with Swedish Rye Bread. Or add it to your next Charcuterie Board! A vintage classic.
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 8 ounces Braunschweiger
- 3 ounces cream cheese (softened)
- 1 tablespoon Worcestershire sauce
- 1/4 teaspoon dry mustard
- 1/8 teaspoon cayenne pepper
- black pepper (optional)
- fresh dill (optional)
- olive oil (optional)
Steps
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Slice the Brunsweiger in half, if you have 1 pound. Add it to the food processor.
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Add 3 ounces of cream cheese. This is a little less than half of an 8 ounce block.
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Add 1 tablespoon Worcestershire, 1/4 teaspoon dry mustard, and 1/8 teaspoon cayenne pepper. The cayenne adds flavor, not heat.
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Blend well, scrape the sides, and blend a second time.
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Scrape into a serving bowl. Garnish with black pepper, fresh dill, and a drizzle of olive oil if you want to be real fancy. Serve with Rye bread, crackers, or Swedish flatbread.
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Store covered in the fridge for up to 5 days.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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