Susan Feliciano Recipe

Pork Liver Pâté

By Susan Feliciano frenchtutor

Recipe Rating:
 1 Rating
Prep Time:

Susan's Story

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.


tube liverwurst - called braunschweiger
1/2 c
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

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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