PATE
Easy to prepare and great at parties. Chicken liver may be used instead of braunschweiger. Spread on crackers with your favorite cheeses.
Provided by Michele O'Sullivan
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 1h15m
Yield 16
Number Of Ingredients 6
Steps:
- In a medium bowl, mix braunschweiger liver sausage, cream cheese, onion, lemon juice, Worcestershire sauce, salt and pepper. Form into a ball shape. Wrap with plastic wrap. Chill in the refrigerator at least 1 hour before serving.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 1 g, Cholesterol 40.9 mg, Fat 8.9 g, Protein 3.1 g, SaturatedFat 4.4 g, Sodium 209.4 mg, Sugar 0.1 g
EASY MOCK LIVER SAUSAGE OR BRAUNSCHWEIGER PATE
One of Mom's traditional holiday appetizers. It is super easy to make and is great served on assorted crackers or cocktail rye bread.
Provided by Krittersmom
Categories Spreads
Time 20m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine softened cream cheese and liver sausage.
- Mix until well blended.
- Stir in remaining ingredients.
- Refrigerate for at least 2 hours before serving.
EASY LIVER PATE
This is a favorite passed down to me from my mom. We have it at family gatherings and this year I'm taking it to the Super Bowl party. Seasonings may be adjusted to suit your taste. Serve with your choice of crackers.
Provided by DANI706
Categories Appetizers and Snacks Dips and Spreads Recipes Pate Recipes
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- In a medium bowl, mix together the sausage, milk, onion, and cream cheese. Season with sugar, garlic, chili powder and Worcestershire sauce, and mix until well blended. Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.
Nutrition Facts : Calories 80 calories, Carbohydrate 1.1 g, Cholesterol 39.3 mg, Fat 7.1 g, Protein 3.1 g, SaturatedFat 2.8 g, Sodium 241.8 mg, Sugar 0.2 g
BRAUNSCHWEIGER BANH MI
In this Midwestern take on a banh mi, we've sandwiched as many up-and-coming food trends as we could manage without violating good taste. We stuffed vegetables, wood flavor, bitterness, real fast food and the Midwest (represented by fried pork, wood-smoked Braunschweiger liverwurst and caraway) into a grand banh mi mash-up. Now if only we could nab it from a passing dim sum cart in a gastropub, our year would be close to complete. If 2014 tastes anything like this sandwich, it'll be an adventuresome and comforting year ahead.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 4 sandwiches
Number Of Ingredients 27
Steps:
- For the caraway pickled cauliflower: Cut the florets into 1/4-inch-thick slices. It's alright if the pieces break apart. Combine the vinegar, sugar, caraway seeds, 1/3 cup water and 1/4 teaspoon salt in a small saucepan. Bring to a boil, whisking until the sugar dissolves. Remove from the heat, add the cauliflower and carrot and stir. Allow to cool to room temperature. Transfer to a small bowl, cover and refrigerate at least 1 hour and up to 1 day.
- For the garlic fish sauce: Whisk together the fish sauce, lemon juice, vinegar, sugar, garlic, jalapeno and 2 teaspoons water in a small bowl. Cover and refrigerate until ready to serve.
- Preheat the oven to 300 degrees F.
- For the fried pork cutlets: Lightly sprinkle the cutlets on both sides with salt and pepper. Place the flour, egg and breadcrumbs in three separate shallow bowls. Dredge each cutlet in the flour, dusting off any excess. Then dip in the egg and, finally, coat with the breadcrumbs. Heat 2 tablespoons of the oil in a medium nonstick skillet over medium-high heat. Once the oil shimmers, fry two cutlets until browned, crispy and cooked through, 1 to 2 minutes per side. Drain on paper towels. Add the remaining tablespoon oil to the pan and repeat with the remaining cutlets.
- For the sandwiches: Trim and discard the bread heels from the baguettes. Halve each so you have a total of four 6-inch pieces. Split each piece lengthwise about 3/4 of the way and press it open like a book. Generously spread the top halves with mayonnaise and the bottom halves with mustard and liverwurst. Arrange the baguettes on a baking sheet and bake until warm, 3 to 4 minutes.
- Top the bottom half of each baguette with a pork cutlet (halve the cutlets for fit, if necessary) and some of the cucumber, onion, caraway-pickled cauliflower, watercress and cilantro. Top each with a drizzle of garlic fish sauce and a squirt of Sriracha and serve.
MOCK PATE
My daughter who swears she hates liverwurst chows down on this. It's a pretty tasty imitation that's for sure!
Provided by Michelle S.
Categories Very Low Carbs
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Combine cheese and liverwurst.
- Add remaining ingredients, mix well.
- Place in decorative bowl and refrigerate at least 2 hours before serving.
BRAUNSCHWEIGER SPREAD
This spread is so creamy and delicious it's satisfying even to those who think they don't like liver sausage.-Gayle Lewis, Yucaipa, California
Provided by Taste of Home
Categories Appetizers
Time 5m
Yield about 1-1/2 cups.
Number Of Ingredients 9
Steps:
- Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.
Nutrition Facts :
TWO MINUTE LIVERWURST OR BRAUNSCHWEIGER PATE
A good jumping off point for an appetizer spread- increase the cream cheese, add onions or almonds, be creative! Also makes a pretty good sandwich . . . Cook time is chill time.
Provided by OhMyStars
Categories Spreads
Time 1h2m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Place all ingredients in bowl of food processor.
- Pulse process until smooth.
- Press mix into mold or small bowl lined with plastic wrap.
- Chill until firm.
- Unmold and garnish with chopped green onions, olives, etc.
- Serve with crackers or toast points (or even celery sticks!).
Nutrition Facts : Calories 106.9, Fat 9.5, SaturatedFat 4.3, Cholesterol 45.2, Sodium 232.6, Carbohydrate 1.3, Fiber 0.1, Sugar 0.3, Protein 4.2
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