Liver Pâté Recipe

Liver pate in bowl surrounded by slices of rye bread.

5 from 5 votes

This Liver Pâté recipe has 5 ingredients and could not be any easier! Add it all to a food processor, blend, and voila! A hearty, spreadable appetizer that goes perfectly with Swedish Rye Bread. Or add it to your next Charcuterie Board! A vintage classic.

Prep Time5

Total Time5

Course: Appetizer

Cuisine: American, Swedish

Servings:

Calories: 100kcal

Author: The Food Charlatan

Ingredients

8 ounces Braunschweiger
3 ounces cream cheese softened
1 tablespoon Worcestershire sauce
1/4 teaspoon dry mustard
1/8 teaspoon cayenne pepper
black pepper optional
fresh dill optional
olive oil optional

Instructions

Slice the Brunsweiger in half, if you have 1 pound. Add it to the food processor.
Add 3 ounces of cream cheese. This is a little less than half of an 8 ounce block.
Add 1 tablespoon Worcestershire, 1/4 teaspoon dry mustard, and 1/8 teaspoon cayenne pepper. The cayenne adds flavor, not heat.
Blend well, scrape the sides, and blend a second time.
Scrape into a serving bowl. Garnish with black pepper, fresh dill, and a drizzle of olive oil if you want to be real fancy. Serve with Rye bread, crackers, or Swedish flatbread.
Store covered in the fridge for up to 5 days.

Nutrition

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