Liver Pâté » Greene Espel

Ingredients

• ½ pound (8 ounces) of Liverwurst or Braunschweiger
• One small white onion- finely grated. (Patted dry with a paper towel)
• 8 ounces of soft cream cheese
• 2 teaspoons of lemon juice
• 1 teaspoon of Worcestershire sauce
• ¼ teaspoon of salt
• Dash of pepper
• Chopped walnuts
• Combine all ingredients except the walnuts. Form into a ball and chill. Once chilled, roll the ball in the chopped walnuts for an even cover.
• Serve with crackers. (Original Ritz crackers seem to work well, but other plain crackers are fine.)