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.
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.
Combine softened cream cheese and liver sausage.
Mix until well blended.
Stir in remaining ingredients.
Refrigerate for at least 2 hours before serving.
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.
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.
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.
Soften sausage and cream cheese.
Blend together, then add other ingredients.
Refrigerate.
Serve on crackers.
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.
TO MAKE BASIC PORK SAUSAGE RECIPE: Place ground pork into a large bowl. Measure and distribute ingredient items evenly over pork. Wearing kitchen gloves, combine mixture using hands until thoroughly blended. Brown pork sausage in skillet, or cook according to recipe directions.
TO MAKE VARIATION SAUSAGE RECIPE: Add specified additional ingredients before mixing. Brown in skillet, or cook according to recipe directions.
Mash liver sausage and mix in Worcestershire sauce and green onion.
Carefully unwrap crescent rolls but do not divide into triangles.
Make 4 rectangles (2 triangles each).
Pinch perforations to seal.
Place a quarter of the liver sausage mixture into each rectangle.
Fold in ends to meet and pinch to seal.
Place loaves on ungreased baking sheet, seam side down. Brush tops with egg and prick to allow steam to escape.
Bake for 20 minutes at 375\u00b0.
Serve with a light side salad as an hors d'oeuvre or lunch.
In a food processor, combine liver sausage, 1/2 cream cheese, dill pickles, dill juice, onion, hot sauce and garlic.
Process until well blended.
Line a 2 to 3 cups bowl with plastic wrap; pack mixture inside.
Cover and refrigerate overnight.
Mix reserved cheese and mayonnaise until well blended.
Invert chilled liver mixture onto a serving plate.
Peel off plastic.
Spread cheese mixture over liver to cover.
Sprinkle parsley over top. Serve chilled.
Simmer sausage and onion in combined water and beer for 20 minutes.
Brown the butter and blend in flour.
Slowly add 1 cup of liquid strained from the meat.
Stir until thoroughly blended. If sauce is too thick, add more liquid.
Add Maggi extract, vinegar and sugar to taste(brown sugar may be substituted).
Slice the sausage, pour the sauce over it,.
and serve with boiled potatoes.
lood vessels from hog liver and cut liver deeply with knife and
Cook meat and liver until tender.
Grind meat, liver, bread and garlic.
Add seasonings.
You may add more or less according to your taste.
Add some of the broth meat and liver were cooked in. Save remaining broth.
Add water to fill kettle.
Fill casings. Tie ends and cook in remaining broth slowly for 10 minutes.
These may be frozen.
Put in shallow pan and bake at 275\u00b0 for 2 hours until casing is brown.