Susan Feliciano Recipe

Pork Liver Pâté

By Susan Feliciano frenchtutor


Rating:
Prep Time:
Comments:

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.

Ingredients

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)

Directions Step-By-Step

1
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.
2
Serve with crackers, or spread on tiny slices of party rye bread.

About this Recipe


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13 Comments

user
Susan Feliciano frenchtutor
Jun 19, 2012
I tried this recipe and say it's Family Tested & Approved!
user
Susan Feliciano frenchtutor
Jun 19, 2012
Recipe updated - add 1 tablespoon of fresh lemon juice to this Pork Liver Pâté.
user
Susan Feliciano frenchtutor
Jun 16, 2012
Well, I left the lemon juice out of this - a tablespoon really helps the flavor.
user
Susan Feliciano frenchtutor
Jun 15, 2012
Cin, love your new picture! Is that a daughter or granddaughter?