Frosty Pate - cooking recipe

Ingredients

8 oz. liver sausage
8 oz. cream cheese
2 Tbsp. minced onion
2 Tbsp. parsley
2 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
1 (3 oz.) pkg. cream cheese
3 Tbsp. sour cream

Preparation

Bring the liver sausage and cream cheese to room temperature. Mash together with a fork.
Add the onion, parsley, lemon juice and Worcestershire sauce.
Shape into a ball and place in a waxed paper lined bowl; refrigerate at least 3 hours.
Whip together the 3 ounces cream cheese (at room temperature) and the sour cream. Frost the pate.
Serve with crackers.