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"For those of us - and I know you're out there! - who really do like liverwurst. I love the stuff! This recipe came from my grandparents."

Ingredients: Dijon mustard, dill pickle relish...

"I had left over liverwurst and mixed with the rest of ingredients. It's a big hit at party's! I've been making this for years.The main thing be sides taste is its easy and cheap."

Ingredients: cream cheese, liverwurst...

Ingredients: chives, cream, dried thyme...

"An excellent appetizer served with toast point or crackers and a glass of Boeujolais Wine."

Ingredients: cognac, ground allspice...

"Traditional liver pate served on open faced sandwiches with mushrooms, bacon and Danish cucumber pickles."

Ingredients: pepper, calf liver, eggs...

"This is a great pate recipe! I have made it with dried cranberries and added 1/3 cup chopped pistachio nuts. Yummy!"

Ingredients: cognac, salted butter...

"Adapted from Cucina Ebraica, Flavors of the Italian Jewish Kitchen, by Joice Goldstein. Although this spread resembles the traditional Jewish American chopped chicken liver found in delis, it includes the very Italian addition of wine. The recipe has been adapted from a description in Giuseppe Maffioli's La Cucina Padovana, and is probably Ashkenazic..."

Ingredients: chicken fat, dry white wine...

"This recipe comes from Saveur maganize and is the liver spread served at Katz's Delicatessen in NYC's Lower East Side. It is more of a pate or spread than a chopped liver, but what's in a name? Serve with rye bread."

Ingredients: chicken fat, hard-boiled eggs...

"After you cook the liver and fry the onions, this takes really only minutes to make and is one of the best recipes for chopped liver! After you process your cooked chicken use about 1/4 cup of the chicken for this recipe. I like to also add in some schmaltz which is rendered chicken fat it adds so much flavor to the chopped liver! I strongly suggest..."

Ingredients: calf liver, salt & freshly ground black pepper...

"This recipe came from my dad. When I was little I would only like to eat it with carrots. Now that I've grown up, I appreciate it with crackers (but carrots are still better!!!!) I usually don't measure the last four ingredients, I just add them to taste."

Ingredients: cream cheese, dried parsley...

"Ok, not for the heart healthy folk, but my gramma would be proud--a modernized version of a family treasure.
You can always use canola oil instead of the chicken fat. This is my holiday staple, my once a year New Year appetizer."

Ingredients: pepper, chicken fat...

"I have had this recipe for years. I especially like to serve it at the holidays"

Ingredients: braunschweiger liver sausage, onion soup mix...

"Found this recipe in a fund raiser cookbook. It says The Ritz Carlton chef created this for a special luncheon for Food Editors given by the Bourbon Institute in 1971.....the year I graduated from High School....31 years ago!!!"

Ingredients: garlic, hot pepper sauce...

"This is a wonderful spread. Your guests will love it!"

Ingredients: dried thyme, salt...