Liverwurst Pate Recipes
EASY LIVER PATE II
Liverwurst sausage is mixed into a velvety pate and frosted with cream cheese. Serve with crackers, veggies or tiny deli rye slices. This is better if done up the day before serving to give flavors time to mingle.
Provided by GAIL BOYD
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 22m
Yield 8
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the liverwurst, butter, Worcestershire sauce and green onion. Spoon onto waxed paper and shape into a 3x5 inch rectangle. Chill for at least 30 minutes to set.
- When set, spread softened cream cheese over the top and sides. Return to the refrigerator and chill for 1/2 hour or until ready to serve.
Nutrition Facts : Calories 187.4 calories, Carbohydrate 1 g, Cholesterol 68.9 mg, Fat 17.8 g, Protein 5.7 g, SaturatedFat 8.2 g, Sodium 355.9 mg, Sugar 0.1 g
EASY LIVER PATE
This is a favorite passed down to me from my mom. We have it at family gatherings and this year I'm taking it to the Super Bowl party. Seasonings may be adjusted to suit your taste. Serve with your choice of crackers.
Provided by DANI706
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the sausage, milk, onion, and cream cheese. Season with sugar, garlic, chili powder and Worcestershire sauce, and mix until well blended. Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.
Nutrition Facts : Calories 80 calories, Carbohydrate 1.1 g, Cholesterol 39.3 mg, Fat 7.1 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 241.8 mg, Sugar 0.2 g
ABSOLUTELY DELICIOUS LIVERWURST SPREAD (EASY)
A local supper club used to serve a cheddar cheese spread and this liverwurst spread with crackers in the bar area while you were waiting for your table. It is my all time favorite snack for sitting around watching TV. I could eat the entire recipe myself!
Provided by Family Favorites
Categories Spreads
Time 10m
Number Of Ingredients 5
Steps:
- 1. Mix all together and chill for 1-2 hours or more. Serve with your favorite snack crackers, crunchy bread sticks or party rye.
EASY LIVERWURST PATE
This is a quick and easy favorite for unexpected guests or to bring with you. I'dont remember where I got this, but I've been making it for years.
Provided by Kitara
Categories Meat
Time 25m
Yield 1 bowl
Number Of Ingredients 5
Steps:
- saute onion for 8-10 minutes in butter.
- Drain onions of excess butter and set aside.
- Mix liverwurst and softened cream cheese together in small bowl.
- Add onion and pepper, mix well.
- Store in refrigertor.
- Remove from refrigerator 1/2 hour before serving.
- Mix well and serve with crackers or toast points.
LIVERWURST PATE
This hors d'oeuvre is embarrassingly simple to make and I am always asked to bring it to gatherings. It makes people think I am a great cook! Easy and good!
Provided by Bob Crouch
Categories Spreads
Time 30m
Yield 1 Appetizer Sized Serving
Number Of Ingredients 9
Steps:
- In a medium bowl, knead together liverwurst, garlic powder, basil and green onion.
- Place on serving tray and form into mound or square.
- Mix softened cream cheese, garlic powder, hot sauce and mayonnaise and frost the liverwurst stuff.
- Garnish with something appropriate to the occasion and serve with pumpernickel bread.
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- Cut the meat and fat into pieces. The size varies depending on how big your meat grinder is. The bigger the grinder, the bigger your pieces of meat can be.
- Put the pieces of meat and the back fat in a sealable plastic bag or vacuum them. Note: If you vacuum the meat pieces / put them in a plastic bag and cook them sous vide, you will not lose any water while cooking. This way, you do not need any additional broth later as the whole broth and fat is preserved in the bag. If you want to cook your meat without the Sous Vide method you can cook it in water. You need to weigh the meat before and after the cooking process. The lost weight needs to be added back into the sausage mixture. This way you re-add the amount of broth that you lost while cooking.
- Put the bags in the tempered water or in the sous vide cooker and cook the meat and fat at 76 degrees Celsius (169 Fahrenheit) for 70 minutes. If you do not use the sous-vide method you just cook them in a pan.
CLASSIC BEEF LIVER PATE - PRIMAL EDGE HEALTH - RECIPES
From primaledgehealth.com
4.5/5 (37)Total Time 4 hrs 20 minsCategory Appetizer, Side DishCalories 170 per serving
- Melt 3 tablespoons of the butter in a skillet. Add finely minced garlic and cook on medium-high until translucent, 3-4 minutes.
- Meanwhile, trim the connective tissue off of the liver and slice to thin strips. Add beef liver to pan, increase to high heat. Sprinkle with thyme, salt, and pepper. Sear liver for 60 seconds on each side.
- Remove liver from heat and let cool, about 5 minutes. Transfer to a food processor or blender and puree until smooth. While blending/pureeing, add the remaining butter and cream (if using). Add more salt and pepper to taste, if desired.
- Once the mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Chill in the fridge for at least 4 hours or overnight (preferred) to harden and let flavors meld.
QUICK LIVER PATE RECIPE | MYRECIPES
From myrecipes.com
5/5 (7)Calories 110 per servingServings 12
- Place cherries in a small saucepan with just enough water to cover; bring to a simmer over medium heat. Cook 3 minutes or until soft. Drain cherries; cool slightly, and finely chop.
- Cook bacon in a small skillet over medium heat until crisp; remove bacon from pan, reserving 1 tablespoon drippings in pan. Finely chop bacon.
- Add shallots, thyme, salt, pepper, garlic, and bay leaf to drippings in pan; cook 2 minutes or until softened, stirring occasionally. Remove pan from heat. Add cognac, scraping pan to loosen browned bits.
- Remove and reserve bay leaf. Place shallot mixture, cream cheese, and liverwurst in a food processor; process until smooth. Place in a small bowl; stir in bacon and cherries. Place bay leaf on top of pâté. Cover surface of pâté with plastic wrap; chill at least 8 hours. Sprinkle with pistachios before serving, if desired.
LIVERWURST (LIVER PATE) RECIPE - PURE HEALTH TRANSITIONS
From purehealthtransitions.com
4.8/5 (4)Total Time 25 minsCategory Appetizer, Main Course, Main DishCalories 59 per serving
- If not already done, cut the liver into 2-3 inch chucks and add liver to the coconut oil. Saute for 8-10 minutes on the first side.
- Flip the liver over and add the onion, garlic, oregano, rosemary, thyme, salt and pepper. Sauté for another 8-10 minutes or until the liver is thoroughly cooked through.
- After the liver is finished cooking, add the entire cooked mixture from the pan to a high powered blender with 2 tablespoons of olive oil and the additional 2 tablespoons of coconut oil (melted).
LIVERWURST RECIPES: 10 WAYS TO MAKE & EAT LIVER SAUSAGE
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Estimated Reading Time 8 mins
- Hidden Liver Meatballs. This recipe uses ground pork to cut some of the metallic flavor in liver sausage and creates a wonderful meatball blend that is perfect for your next pasta night or for eating alongside some greens for lunch.
- Bacon Wrapped Liverwurst Sliders. No… this isn’t your typical liverwurst sandwich but come on — have you seen a better-looking slider? This recipe uses horseradish and bacon to pack such a big flavor punch that you’ll want to make it again as soon as you finish.
- Hugh Acheson’s Liverwurst Recipe. This recipe combines chicken livers and pork shoulder to create a lighter version of liverwurst. This liverwurst on fresh bread with some cucumber slices and mayo will make a perfect picnic or charcuterie treat at your next meal.
- Fried Liverwurst. This recipe uses fresh mushrooms and butter to create a rich sauce to toss the liverwurst in. Adding mashed potatoes and asparagus to this meal would be fantastic.
- Homemade German Liverwurst. If you want to capture the liverwurst that your German grandmother or that chef in Berlin made, then this is your best bet.
- Hausmacher Leberwurst (Homemade Liverwurst) This is another recipe that aims to capture that German liverwurst magic. This recipe uses a combination of bacon and pork belly along with a wider variety of spices to create a more complex liverwurst flavor.
- Pastured Egg and Liver Bowl. This recipe uses ghee to put an Indian spin on a lunch or breakfast bowl. It takes no time to put together — all you have to do is fry up the egg, toss the spinach in some lemon juice, and put some liverwurst on top with the rest of the vegetables!
- Italian Liver Sausage. We included this recipe for a few reasons. One, it’s an example of an entirely different way to approach liverwurst. This recipe is Italian and uses sugar and wine to coax out very different flavors.
- Liver Sausage (Foodie Version) If you’re the kind of cook who wants to dive deep into each food they make, then this is the recipe for you. This blog goes into depth on the typical composition and choices you have when making liverwurst, so if you’re planning on making this a habit, give this one a read!
- Bacon and Liver Breakfast Plate. A breakfast plate is one of our favorite simple pleasures, and adding liver to your bacon and eggs tradition is a great way to spice things up a bit.
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- In the bowl of your food processor, place liverwurst, cognac, madeira or port wine, and dry mustard; process until smooth.
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