Liverwurst Pâté

Wait, don’t go! This updated version of an old party standby is really, really good; and dead simple to toss together – just what you need at this time of the year!

Spread on some crusty bread with mebbe a cornichon or twelve; this is a budget friendly munchie that most everyone will like.

Just mebbe don’t go sprerading the word that it’s liverwurst.

“Beef Spread” – yeah, that’ll work.

Some people just seem to eat with their ears.

•4 oz cream cheese,softened
•1/2 lb liverwurst
•1 tbsp crème fraîche
•1 cup chopped red onion
•1 tsp Worcestershire sauce
•1 tsp Sherry Peppers Sauce*
•1 tsp prepared horseradish
•2 tsp Dijon mustard
•Black pepper, to taste
•1 tbsp brandy

*No Sherry Peppers Sauce? No problem! Simply substitute one teaspoon of good sherry and mebbe add a bit of your favorite hot sauce.

Add all of the ingredients to a large mixing bowl and stir until well blended.

Note 1: you could use your food processor, but I wanted a bit more texture to this, so the stand mixer worked a treat.

Note 2: I stirred everything together except for the black pepper and the brandy. Once the pâté had come together, I gave it a taste rather a lot of black pepper (mebbe one or two teaspoons) until I was happy with the flavor. I thought it was still missing a little sumpin’ sumpin’ and then it hit me…


Yep. One tablespoon stirred in to the mix pulled everything together.

By the way, you don’t have to save this tasty spread for crusty bread and crackers; make up your own bahn mi by spreading a bit on the bread while you’re putting a sammich or three together.


This one was barbecued deli chicken and Swiss cheese on lightly toasted sourdough with a schmear of Medianoche mayonnaise and some sliced pickle.

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