541774 Wed Jul 23 18:57:18 -0700 2008 3 31 Home Cooking 0 3896001 Does anyone have a recipe for making a pate from liverwurst? I'd like to incorporate a liqueur such as Cognac or sherry. Also ... must be easy to do. I would like a recipe that you have either found and made, or created and made ... and loved, of course. Thanks Wed Jul 23 18:57:20 -0700 2008 61553 vicsailgarden 1 3907849 I have mixed the liverwurst with cream cheese, and finely minced green onions (only the green part). Add a pinch or two of garlic powder, or you could use a garlic paste, or finely minced fresh. Not too much, though. I roll mine into a log and let it sit for a day to let the flavors merge. This is not a "recipe" per se, just a way to eat my beloved liverwurst! I haven't tried it with cognac or sherry but add a little, taste and then do whatever you think you should! Mon Jul 28 09:13:48 -0700 2008 3896001 80937 danhole 1 3908739 I've got one for you. It has the ingredients you're looking for and it's super simple to make, but it doesn't firm up like a pate -- it's more of a spread. The recipe was given to me by a personal chef many years ago and I've made it for guests several times. It's on my home computer and I'm at work now, but I'll post it when I get home in a few hours. Mon Jul 28 12:55:14 -0700 2008 3896001 10787 Deenso 1 3909607 See if this fits the bill. It really is quite easy to prepare. The principle ingredients are liverwurst, chicken liver, cream cheese and heavy cream and I just realized that there's no cognac or sherry in there. I could have sworn... I still recommend the recipe, though. ½ stick butter 1 teaspoon salt freshly-ground black pepper 1 cup heavy cream ½ pound chicken liver 1 teaspoon paprika 8 ounces cream cheese 1 tablespoon Worcestershire sauce ¼ to ½ teaspoon curry powder ½ pound liverwurst 1. Sauté the chicken livers in the butter until just lightly cooked. 2. In a food processor, blend sautéed chicken livers with Worcestershire sauce, salt, paprika, curry powder, and a generous amount of freshly ground black pepper. 3. Cube the cream cheese and liverwurst. Add bits of each, along with the heavy cream, to the food processor a little at a time, processing until the mixture is smooth. 4. Pour into a serving dish, cover, and chill until set (several hours or overnight). Serve with cornichons and toast points. Mon Jul 28 17:36:31 -0700 2008 3896001 10787 Deenso