![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2025\/06\/Liverwurst-Sandwich-Spread.png\")
Liverwurst Sandwich Spread<\/p>\nLiverwurst Sandwich Spread<\/p>\n
<\/p>\n
1 pound beef liver, cut into pieces<\/p>\n
1 small red onion, chopped<\/p>\n
2 tablespoons plus 6 ounces clarified butter, at room temperature, divided<\/p>\n
1\/2 cup red wine<\/p>\n
2 cloves garlic, crushed<\/p>\n
1 teaspoon Dijon mustard<\/p>\n
1 sprig fresh rosemary<\/p>\n
1 sprig fresh thyme<\/p>\n
1 tablespoon lemon juice<\/p>\n
Sea salt, to taste<\/p>\n
1\/4 cup heavy cream<\/p>\n
Pepper, to taste<\/p>\n
<\/p>\n
Saut\u00e9 the liver and onions over medium heat in 2 tablespoons of the butter until the livers are browned and the onions are tender, 10-20 minutes. Add wine, garlic, mustard, herbs, and lemon juice and cook uncovered until most of the liquid has evaporated, another 8-10 minutes. Cool and blend in the food processor until smooth, along with the remaining butter. Add salt to taste. If the pate is dry and crumbly rather than smooth and creamy, add more butter 1 tablespoon at a time. Once the pate is smooth but with the motor still running, slowly pour in the cream and process until the mixture is once again smooth. Place the finished liverwurst in a serving dish and grind a generous amount of cracked pepper over the top.\u00a0 Cover with plastic wrap and store in the refrigerator for up to 1 week.<\/p>\n","protected":false},"excerpt":{"rendered":"
Liverwurst Sandwich Spread 1 pound beef liver, cut into pieces 1 small red onion, chopped 2 tablespoons plus 6 ounces clarified butter, at room temperature, divided 1\/2 cup red wine 2 cloves garlic, crushed 1 teaspoon Dijon mustard 1 sprig fresh rosemary 1 sprig fresh thyme 1 tablespoon lemon juice Sea salt, to taste 1\/4 cup heavy cream Pepper, to taste Saut\u00e9 the liver and onions over medium heat in 2 tablespoons of the butter until the livers…<\/p>\n