Ingredients
- ounces liverwurst sausage
- tablespoons butter, softened
- /4 teaspoon Worcestershire sauce
- tablespoon chopped green onion
- slices bacon, cooked and crumbled
- (3 ounce) package cream cheese, softened
Instructions
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Step 1
Start by placing the liverwurst, softened butter, Worcestershire sauce, and chopped green onion in a mixing bowl. Stir everything together until smooth. I find a fork works best to break up the sausage evenly. Spoon the mixture onto waxed paper and shape it into a 3x5 inch rectangle. Chill for at least 30 minutes to set. Once firm, spread the softened cream cheese over the top and sides like frosting a little loaf. Return it to the fridge for another 30 minutes. When ready to serve, sprinkle the crumbled bacon on top for a salty crunch. I like to let it sit out for 10 minutes before serving so it spreads easily. Slice or serve whole with keto dippers like cucumber rounds or pork rinds.
Chef's Tip
For an even silkier texture, let the liverwurst and butter come to room temperature before mixing to avoid lumps. A splash of brandy adds a sophisticated depth, but it’s optional.
Storage Tips
Store leftover pâté tightly wrapped in the fridge for up to 5 days. It’s best enjoyed cold, so there’s no need to reheat. Freezing isn’t recommended as the cream cheese may become grainy.
Variation Tips
Swap the bacon for chopped prosciutto or add a teaspoon of dried herbs like thyme for an earthy note. Serve with keto crackers, celery sticks, or endive leaves to add crunch.