Blend sausage and 1/3 of the cream cheese together, add rest of ingredients.
Mold into ball on foil-lined bowl, put into icebox overnight.
Mix rest of cream cheese and a little sour cream.
Use this to frost the ball.
Then roll the ball in crushed nuts or parsley.
Refrigerate or freeze.
Cut liver sausage into chunks.
Heat beef broth until hot, remove; add 1 package of gelatine.
Let cool.
Add liver sausage and onion.
Put in blender and whip until pureed.
Put into small containers or serving dish.
Serve with crackers.
Combine softened cream cheese and liver sausage.
Mix until well blended.
Stir in remaining ingredients.
Refrigerate for at least 2 hours before serving.
Mix all ingredients, except liver sausage, into paste.
Mash sausage; blend into paste.
Shape and chill.
Blend cream cheese. Add milk.
Add garlic powder to taste.
Frost ball.
Garnish with olives.
Serve with crackers.
Mix liver sausage with 1 1/4 packages of the cream cheese and the onion, Worcestershire sauce, Tabasco and horseradish.
Shape into a ball.
Cream together liver sausage, cream cheese and milk until smooth.
Mix in onion and garlic salts.
Serve spread in a small bowl garnished with olive slices.
Serve with crackers.
Mash liver sausage with fork to make smooth.
Add mayonnaise, dill pickle juice, Worcestershire, Tabasco, garlic salt and 1/3 of the cream cheese.
Blend by hand or mixer until smooth.
Stir in pickle and onion.
Pack firmly into a 2 cup mixing bowl lined with Saran or aluminum foil.
Chill several hours or until firm.
Turn out; frost with remaining softened cream cheese.
Chill well. Just before serving cover with peanuts.
Serve with crisp crackers.
Makes approximately 20 servings.
Soften cream cheese in microwave.
Add liver sausage and mash together with a fork.
Add remaining incredients, stir until smooth.
Put into bowl.
If you want it to harden up put into fridge.
Combine liver sausage, 1 package cream cheese, onion, Worcestershire sauce and 1 teaspoon mustard.
Mix until smooth. Pack mixture into a small bowl lined with Saran Wrap or aluminum foil and chill throughout.
Shape into a ball and remove film or foil; place in center of a serving dish.
Mix 2 packages cream cheese and remaining mustard into a smooth paste; spread evenly over liver sausage and sprinkle with Cheddar cheese and nuts.
Combine sour cream and dry onion mix.
Let stand for 30 minutes.
Beat cream cheese until fluffy; add steak sauce and hot pepper sauce.
Mix well.
Add sour cream mixture and mix.
Add liver sausage and mix well.
Chill thoroughly.
Serve with crackers or snack rye bread.
Mix together.
Press into a greased mold pan.
Place in the freezer for 15 to 20 minutes.
Mix liver sausage, horseradish, 1 1/2 large packages cream cheese, onions, Worcestershire sauce and Tabasco.
Roll and shape into a ball.
Refrigerate.
Combine sour cream and dry onion soup mix.
Let stand 15 minutes.
Beat cream cheese with steak sauce and Tabasco.
Add sour cream and mix.
Add chicken livers and liver sausage.
Beat in blender.
Chill.
May be frozen.
Combine sour cream and soup mix and let stand about 15 minutes.
Beat cream cheese until fluffy.
Add sauces and mix well.
Add sour cream mixture and mix.
Add liver sausage and mix well.
Chill thoroughly.
Serve with crackers.
Soften sausage and cream cheese.
Blend together, then add other ingredients.
Refrigerate.
Serve on crackers.
ooking, brown the pound of sausage in another skillet breaking up
et aside.
Dust the liver with flour (on both sides
In a bowl, mix together the sausage slices, onion, chives and cornichons.
For the dressing, mix the vinegar with the mustard, 3 tbsp oil and 3 tbsp water and season with salt and pepper. Toss dressing with the salad, garnish with radishes and serve with pretzels on the side.
1. Crumble sausage into a medium skillet. Cook
hen the vegetables.
Return liver to broth along with the