Easy LIVER PATE
8 oz. cream cheese, softened
8 oz. braunschweiger (liver sausage) ~ I like with bacon best
1 TB finely minced onion
1 tsp minced fresh thyme or parsley
Sprig of fresh thyme or parsley (for garnish)
Pulse all ingredients together in food processor until smooth and well combined. Put into a crock or glass dish ~ refrigerate. Serve with crackers
TIP: I pulse the onion first (with cutting blade), then add the parsley for a couple of pulses. Change blade to the white blunt blade and add the cream cheese and braunschweiger ~ pulse until smooth.
Put into a crock to serve. You can unmold the pate onto a plate if you want. TO UNMOLD, first line the crock (or small 2-cup bowl) with plastic wrap (do NOT spray or grease, or the pate will be greasy) ~ then pack the pate into the bowl tightly. When you unmold the bowl onto your serving plate, gently pull off the plastic wrap. You can smooth the top with a dampened finger, if there are ridges from the plastic wrap.
Serve with crackers, melba toast, thinly sliced baguette and/or veggie sticks