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Liver Paté
from the kitchen of Binnie Kasazkow

Makes 4 cups

1/2 stick butter.
1/2 pound mushrooms, chopped.
1/2 teaspoon salt.
1/2 teaspoon freshly ground pepper.
1/2 pound liver sausage (Liverwurst) ( at room temperature).
One 8oz. package cream cheese ( at room temperature).
Crackers or dark bread.

Melt butter in medium skillet over medium heat.  Add mushrooms, salt and pepper.
Sauté until mushrooms are softened.

Combine mushrooms with sausage and cream cheese in a blender, and mix thoroughly.
(Blend in several batches.)

Pack into serving containers, cover and refrigerate several hours, to allow the flavors
to blend.  Serve with crackers or bread.  Can be kept in the fridge for one week, 
or frozen up to one month.


Editor's note:  I learned this recipe from Sara's mother 18 years ago!  I
came up with  a variation I would like to share.

Fry about 6 pieces of bacon until they are very crisp.  Remove from skillet
with tongs and set aside.  Add 1/4 stick of butter to the bacon grease and
sauté the mushrooms.  Crumble the bacon and add along with the mushrooms to
the other ingredients in the blender.  You may also use Braunswieger.


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