Quick Brandied Liver Paté

While incredibly easy, this liver paté doesn’t taste like it. It’s quick, flavorful, and inexpensive. Served with crackers or a baguette, paté is a great appetizer. 

Quick Brandied Liver Paté:

½ lb. finely ground liver sausage

4 oz. cream cheese

1 tbsp. mayonnaise

2 tsp. Worcestershire sauce

¼ tsp. salt

¼ tsp. pepper

Dash curry powder

Dash nutmeg

Dash cayenne

1 tbsp. brandy or 1-½ tsp. brandy extract

Combine all ingredients thoroughly. Refrigerate at least three hours before using. Makes 1-½ cups.
Note: You can also use this Paté in my Beef Wellington recipe posted Dec. 19, 2011.

Ultra-easy ... ultra good!