Liver Pâté Recipe
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.
Ingredients
10 servings
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 per serving
100kcal
💰 Cost Estimate
Total Ingredients
$140.00
$140.00
Per Serving
$14.00/serving
$14.00/serving
🏠 Savings
~$280.00 vs buying!
~$280.00 vs buying!
📋 Price Breakdown (50% ingredients detected)
| Ingredient | Amount | Subtotal |
|---|---|---|
| Braunschweiger | 8 oz | - |
| cream cheese | 3 oz | $126.00 |
| Worcestershire sauce | 1 tbsp | $11.00 |
| dry mustard | 0.25 tsp | $1.00 |
| cayenne pepper | 0.125 tsp | $2.00 |
| black pepper | - | - |
| fresh dill | - | - |
| olive oil | - | - |
*Estimated market prices, may vary by region
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