Prep 3 hrs
Cook 0 mins
A Mike Kingston recipe direct from Lake Eden, Minnesota. On a side note if you can't find horseradish sauce where you live, mix 1 Tablespoon of horseradish with 3 Tablespoons of mayonnaise, and it should work just fine.
- 8 ounces braunschweiger sausage (8 ounce package of liver sausage, I use Farmer John's)
- 1⁄4 cup horseradish sauce (4 tablespoons, I use Heinz)
- Cup the braunschweiger into chunks and place it in the bottom of a microwave-safe bowl. Heat it on HIGH for 45 seconds. Stir it around a bit, and if it's still cold, heat it on HIGH for another 10 to 15 seconds, or until it's soft enough to be mashed with a fork.
- Mash up the braunschweiger and add the horseradish sauce. Mix until it's blended.
- Transfer the warm pate to a bowl, cover it with plastic wrap, and refrigerate it for at least 3 hours before serving.
- A half hour before you're ready to serve, take the pate out of the refrigerator and let it warm to spreading consistency.
- Serve with a basket of assorted fancy crackers.
It's possible that this could be easier, but I doubt it! The flavor is excellent, as well. I used the mayo-horseradish combo. Thanks for posting! Note: Mike Kingston is a character in Joanne Fluke's mystery novels about Lake Eden, Minnesota. This recipe appears in her book, "Sugar Cookie Murder."