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.
cup horseradish sauce (4 tablespoons, I use Heinz)
Serving Size: 1 (288) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 586 g76 %
Total Fat 65.2 g100 %
Saturated Fat 21.2 g106 %
Cholesterol 409 mg
Sodium 2827.7 mg
Dietary Fiber 2 g8 %
Sugars 4.9 g19 %
Protein 33.7 g
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.