Easy Liver Pate II

4 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    7 m
  • Ready In

    22 m
Recipe by  GAIL BOYD

“Liverwurst sausage is mixed into a velvety pate and frosted with cream cheese. Serve with crackers, veggies or tiny deli rye slices. This is better if done up the day before serving to give flavors time to mingle.”

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Adjust Servings

Original recipe yields 8 servings



  1. In a medium bowl, stir together the liverwurst, butter, Worcestershire sauce and green onion. Spoon onto waxed paper and shape into a 3x5 inch rectangle. Chill for at least 30 minutes to set.
  2. When set, spread softened cream cheese over the top and sides. Return to the refrigerator and chill for 1/2 hour or until ready to serve.

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Reviews (4)

Rate This Recipe


We changed the recipe a little. We only put 1/4 cup butter and 1/4 cup Mayonnaise. We also added a teaspoon of minced garlic and red pepper flakes to season. My husband loved it.

Whats his face

Whats his face

We thought this was good with a small change. Instead of butter for something to soften it with I used Salad dressing (Miracle whip0. For our taste I also added a tough of garlic and ground red pepper.



We just weren't crazy about this. Personally, I've had better from the deli. Waste of money and ingredients.

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Amount Per Serving (8 total)

  • Calories
  • 187 cal
  • 9%
  • Fat
  • 17.8 g
  • 27%
  • Carbs
  • 1 g
  • < 1%
  • Protein
  • 5.7 g
  • 11%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 356 mg
  • 14%

Based on a 2,000 calorie diet



previous recipe:

Easy Liver Pate


next recipe:

Ham and Braunschweiger Pate