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Liver Pate'


  • 2 lbs. chopped Braunsweiger
  • 8 oz. cream cheese
  • 1-2 pkgs. dry onion soup
  • 1 large can evaporated milk
  • 2 tsp. lemon juice
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  • 2 tsp. Worcestershire sauce
  • few dashes hot pepper sauce


Mix together with hand mixer or blender. Let stand in refrigerator for at least 24 hours. Leftovers can be frozen.

By Robin from Washington, IA

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March 28, 20110 found this helpful

My daughter is getting married in December, our very hot period. Her wedding is to be about 190 kilometers away from home and I need to make liver pate and another sort. I do not know if I can make it ahead and freeze it or is there another alternative? Can someone please help me?

Thank You,
Barbara, I am from South Africa


Liver Pate Recipe for a Wedding

An alternative would be a vegetarian pate. I found a couple of recipes when I did a search:


Vegetarian Pate

  • 1 egg
  • 3 Tbsp. vegetable oil
  • 1 large onion, chopped
  • 2 cloves garlic, chopped
  • 20 thin wheat crackers
  • 1/2 cup walnuts
  • 1 (15 oz.) can peas, drained
  • 1/2 tsp. seasoning salt
  • salt and pepper to taste


Place egg in a small saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Heat oil in a skillet over low heat, and add chopped onion. Cook, stirring occasionally, until brown and tender. Add chopped garlic, and saute for 1 to 2 minutes. Remove the mixture from the skillet, and set aside to cool.
In a blender or food processor, finely chop wheat crackers and walnuts. Mix in peas, seasoning salt and sauteed onion mixture. Add the egg, and blend to a fine paste, adding water or oil if necessary to attain desired consistency. Season with salt and pepper.


Spicy Lentil Pate

A piquant pate which also makes an unusual sandwich filling.

Recipe for Spicy Lentil Paté, contributed by George Delaney

This is an easy vegetarian paté which tastes great with chips (crisps) or crackers, and also goes well in a salad sandwich. I have specified green lentils here, but you can use whatever type you have to hand. If you choose the red (split) variety, you can substantially reduce the cooking time.

  • 2/3 cup (4 oz, 100g) green lentils
  • 1/2 cup (2 oz, 50 g) shredded (desiccated) coconut
  • 1 Tbsp. lemon juice
  • A pinch of cayenne pepper or chili powder
  • Salt to taste

Cook the lentils in water until they are soft: 20 - 30 minutes for green or brown lentils, much less for the red variety. When cooked, drain well.

Mix the lentils with the rest of the ingredients. Using a food processor or blender, make into a smooth paste, adding a little water if it is too thick. Chill well before serving.



By Maryeileen

Liver Pate Recipe for a Wedding

Carry any perishable foods in a cooler packed in ice. (08/15/2005)

By Linda

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