Prep 5 mins
Cook 0 mins
A really quick hors d'oeuvre to make from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
- 1⁄2 cup liverwurst
- 1⁄4 cup chili sauce
- Mash liverwurst; add chili sauce and mix until smooth.
- To serve, spread on crackers or rye toast.