In this modern age of fast living, it is easy to overlook certain kinds of food, then that food disappears and it becomes a forgotten relic of the past
If you chill them first, it won't be as easy to chop them and get the right consistency. Growing up, I was the kid who loved liver in all forms - liver and onions, liverwurst, and chicken livers were all okay with me
You guys have it so easy nowadays. There is a layer of horseradish mustard to act as the glue for the next layer, which is a pate, but we are using three slices of good liverwurst (I recommend Mother Goose)
I’m embarrassed to say that I haven’t been to Main Street Meats since it was taken over by Erik Niel of Easy Bistro fame, though we went lots back when it was butcher shop that happened to serve some sandwiches at lunch time
In a medium bowl, knead together liverwurst, garlic powder, basil and green onion. Mix softened cream cheese, garlic powder, hot sauce and mayonnaise and frost the liverwurst stuff
Bring cream cheese and liverwurst to room temperature. Blend liverwurst and 1/2- 4 ozs. Blend remaining cream cheese with 2 teaspoons of mustard and spread over pate to form a covering over the entire ball. 6 ounces liverwurst
