Blend the liverwurst and sour cream until smooth and creamy (adding extra sour cream to get to your preferred texture)- a food processor works well for this.
Add all the other ingredients, mixing well, then place in serving bowl.
Optional: if you want to be really decadent, top it with crumbled bacon.
May be served at room temperature or chilled; makes about 1 3/4 cups of dip.
Dippers: cucumber, celery, bell pepper strips, radishes, cauliflower, asparagus, cocktail rye bread, lavasch crackers, Wasa, etc.
egrees F.
Remove the liverwurst from its casing and place
Let creamed cheese and liverwurst soften.
Mix liverwurst with beaters, add some onion dip, lemon jiuce and Worcestershire to taste.
Keep sampling until it tastes ok.
Put creamed cheese in another bowl, add onion dip to it, 1 Tbsp. at a time until you get a nice spreading consistency.
Put liverwurst spread in refrigerator while getting creamed cheese ready.
Spread creamed cheese tipping over top of liverwurst ball.
sprinkle with parsley, chives, green onions, crisp bacon, or whatever.
Serve on small slices of bread.
Combine liverwurst, pepper, hot sauce and onion.
Mix in wine until mixture is the consistency of a spread.
Spread on rye wafers.
saute onion for 8-10 minutes in butter.
Drain onions of excess butter and set aside.
Mix liverwurst and softened cream cheese together in small bowl.
Add onion and pepper, mix well.
Store in refrigertor.
Remove from refrigerator 1/2 hour before serving.
Mix well and serve with crackers or toast points.
n the cheese, arrange the liverwurst slices on the tomato, place
In medium bowl, combine liverwurst and sour cream, mashing liverwurst with a fork.
Stir in onion dip mix, steak sauce, and hot pepper sauce.
Serve with rye crackers or party rye bread.
Makes 2 cups.
Heat consomme and dissolve gelatin.
Oil a 1-quart mold with Pam.
Slice olives and arrange in mold.
Pour thin layer of consomme over olives and put in freezer a few minutes to set.
Mix liverwurst and cream cheese together.
Pour mixture into consomme and add seasonings.
Beat with mixer until smooth.
Pour into mold and refrigerate overnight.
Unmold and serve with crackers.
Will keep 3 weeks in refrigerator.
Blend the Liverwurst and cream cheese together.
Add the other ingredients except the walnuts.
Roll into a ball.
On waxed paper roll the ball in chopped walnuts.
Refrigerate for at least an hour.
Serve with rye crackers or bread sticks. Enjoy!
Mix onions and liverwurst.
I form into mound shape on serving dish and refrigerate until firm.
Mix cream cheese, Tabasco sauce and mayonnaise.
Spread cream cheese mixture over liverwurst mound and refrigerate.
Serve with crackers.
Beat liverwurst, 1/2 of cream cheese, 2 tablespoons milk, onion, chili powder and garlic salt until smooth.
Form in ball. Place on plate.
Whip remaining cream cheese with 1 tablespoon milk and pepper sauce; spread over liverwurst.
Chill until firm. Serve with crackers.
Let cream cheese and liverwurst warm to room temperature in mixing bowl.
Saute mushrooms in butter until lightly brown. While warm, add all ingredients to cheese and liverwurst.
Mix thoroughly and put into containers and refrigerate.
Will keep weeks or can freeze.
In a medium bowl, knead together liverwurst, garlic powder, basil and green onion.
Place on serving tray and form into mound or square.
Mix softened cream cheese, garlic powder, hot sauce and mayonnaise and frost the liverwurst stuff.
Garnish with something appropriate to the occasion and serve with pumpernickel bread.
Blend the soy sauce and brown sugar into the liverwurst.
Add the water chestnuts and mix thoroughly.
Chill until ready to use.
Spread on buttery crackers (should make about 30) or buttered toast rounds and sprinkle the tops with the crumbled bacon.
Butter both sides of bread and toast until brown in toaster or in a 350 degree oven.
Spread mayonnaise on one slice of bread and top with onions and liverwurst. Season with salt and pepper.
Spread mustard on other slice of bread and place on top of onions and liverwurst.
Smash down and enjoy.
Mash liverwurst.
mix with cream cheese and eggs.
Add enough mayonnaise to moisten.
Add onion salt, salt and pepper to taste.
Spread bread with butter, then with liverwurst mixture.
Put slices together.
Mash and blend or beat until smooth.
Chill 4 hours.
This will keep for two weeks, refrigerated.
Slightly soften liverwurst and cream cheese.
Combine all ingredients; mix well.
Make a few days in advance.
Serve with party rye bread.
Mix liverwurst with cream cheese.
Add mayo and chopped onion. Serve with crackers or party bread.
Spread small amount of mayonnaise on each slice of rye bread. Add liverwurst slices and red onion between bread.
Very good with a mug of cold beer.