Mock Pate de Foie Gras

Mock Pate de Foie Gras

Robin 0

"Spread this rich liver sausage appetizer on crackers. The eye pleasing presentation is certain to impress."

Ingredients 25 m {{adjustedServings}} servings 111 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 111 kcal
  • 6%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 1.8g
  • < 1%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place pecans on a medium baking sheet. Bake in the preheated oven 5 minutes, or until toasted.
  3. In a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, Worcestershire sauce and lemon juice. Form the mixture into a ball.
  4. Place toasted pecans in a pie pan. Place cream cheese mixture ball into the pie pan, and roll to coat with pecans. Cover with plastic wrap. Chill in the refrigerator until serving.
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Reviews 4

  1. 6 Ratings


Good pate! I've had requests for it at parties. Really easy to make if your liver sausage and cream cheese are nice and soft before mixing. Definitely chill pate for about an hour before serving. For fun, mold the chilled pate into shapes. I've done footballs, baby bottles, birthday cakes! Then pipe tinted cream cheese on top to decorate. No need to add pecans, tastes good without them!


This tastes good and is pretty. (Well, as pretty as you can get liver sausage to be!) I added a dash of hot sauce to mine. HOWEVER, there should be a step in here where after mixing all the ingredients together, you return it to the fridge for an hour or so to let it firm up before trying to form a ball and roll it in nuts. It is much easier to handle that way.


Very tasty.