1 env. unflavored gelatin
10 1/2 oz. can beef broth
1 1/2 c. liver sausage
1/3 c. sour cream
1 tbsp. chopped parsley
2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. white pepper
1 (4 1/2 oz.) can chopped ripe olives

Soften gelatin in 1/4 cup cold broth. Heat remaining broth, add gelatin and stir until completely dissolved. Stir sausage until soft and creamy, gradually stir in gelatin beating until smooth. Add sour cream, parsley, lemon juice, salt, pepper and olives and blend well. Turn into a 3 1/2 cup mold and chill until firm. Unmold and serve with assorted crackers. Makes 3 1/2 cups.