1 lb. liverwurst, skinned
3 tbsp. dry sherry or dry white wine
1/3 c. sour cream
1 tsp. prepared mustard
2 tbsp. grated onion

Remove skin of liverwurst and mash into a smooth paste. Combine rest of ingredients and blend well. Chill for several hours. Serve with crackers, bread or melba toast. Makes 3 cups.