Pork Liver Pâté

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1 tube liverwurst - called braunschweiger
1/2 c mayonnaise
2 Tbsp dijon mustard
1 Tbsp fresh lemon juice
1/2 tsp finely chopped rosemary
1/2 tsp caraway seed (optional)

The Cook

Susan Feliciano Recipe
Cooked to Perfection
Oak Ridge, TN (pop. 29,330)
Member Since Jan 2011
Susan's notes for this recipe:
This is something we made every Christmas Eve for the family buffet, because my brother liked it. To me, it makes the liver palatable. We served it with those tiny "Party Rye" bread slices.
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Have all ingredients at room temperature.
Mash liverwurst with fork until easy to work with, then blend in mayonnaise, mustard, lemon juice, rosemary, and caraway seeds (if desired). Mound mixture into serving dish.
Serve with crackers, or spread on tiny slices of party rye bread.

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user Susan Feliciano frenchtutor - Jun 13, 2012
Susan Feliciano [frenchtutor] has shared this recipe with discussion groups:
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user jamie Beecham jamie4cakes - Jun 13, 2012
I might could try this it does sound delish
user Pat Duran kitchenchatter - Jun 13, 2012
This sounds very good and simple. Take a peek at this recipe and see if you might like to try it-
Liver Pate (deli style) by KC
user peggy mathis sweetladypm - Jun 14, 2012
Anytime I mention braunschweiger people turn their noses up. I was raised on braunschweiger and mayo sandwiches. Then I started adding tomatoes, lettuce and sometimes a bit of onion. I know I will love this pate. @Pat, I am going to check out your pate as well. ;)

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