Anyone with any knowledge at all of French cuisine will scoff at calling this pâté, but I certainly can’t call it “meat dip” and get anyone to try it, now can I?
My mom broke out this retro appetizer at Christmastime and it is really tasty despite its homely looks. For you skeptics out there, I made this for friends in college and a Corks & Cake college friend reached out to say she had a request from another college friend for the recipe! That’s almost 28 years later, people! (Gulp! I just divulged my real age.)
It is very easy and makes a large quantity, so save this to try when you are having a cocktail or holiday party or when you have multiple pot lucks to contribute to. (A little goes a long way to satisfy, and believe me, this dip is rich so you don’t want a large quantity lurking in your refrigerator for days and days after you’ve had your fill.) Share it, baby!
- 1 16 oz. package of Braunschweiger (pork liver sausage); I use Kahn’s brand that I find in my grocer’s deli section
- 8 oz. Philadelphia brand cream cheese, softened (NOTE: do not use the whipped kind, it has too much air and contains more emulsifiers)
- 2 T. grated yellow onion (NOTE: it is important that the onion is grated, not minced. That will give you a wonderful, juicy mush to intoxicate your pâté with. Break out the box grater.
- 1 1/2 T. Dijon mustard
- 1 tsp. garlic powder (NOTE: I don’t recommend chopped fresh garlic here because you want a perfectly smooth paste without bits of garlic for your guests to bite into on their cracker.
- 1/4 tsp.Worcestershire sauce
- Mash the Braunschweiger and the cream cheese with a fork in a mixing bowl until incorporated.
- Fold in all the other ingredients.
- Cover the bowl with plastic wrap and refrigerate. You can serve right away but I find that the flavors develop better overnight.
Serve with your favorite retro crackers. I’m partial to Triscuits Original. Melba toasts if you are old school. Ritz crackers if you are a junk food hedonist. Carr’s Water Crackers if you are a snob (just kidding.)