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8 oz. liver sausage (liverwurst Braunschweiger)
8 oz. cream cheese
2 oz. butter, softened
2 pinches heavy curry powder
2 tsp. Worcestershire sauce
2 tbsp. sherry
2 tbsp. heavy cream
Thin toast & butter to serve with the pate

Remove the skin from the liver sausage, then put into food processor or mixer with cream cheese and butter (softened) and beat together until they are thoroughly mixed. Stir in curry, Worcestershire sauce, sherry and cream. Pack the pate into small dishes and mash the surface of each with the blade end of the knife. Serve with thin toast and butter.
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