Betty Krenger earns all the credit for this addictive cheese ball that was a favoirte of her husband Ed. It's always a hit at parties . . . even among those (like me) who avoid liver.
Liverwurst Cheese Ball Makes 1 cheese ball
8 -ounces liverwurst (ready-to-eat “liver sausage” made from at least 30% pork liver mixed with pork or other meat- John Mureller® Brunswager)
4 -ounces cream cheese
1 teaspoon Worstershire sauce
1 teaspoon onion salt
1 tablespoon dry mustard
In a bowl, combine all ingredients and mix well. Form into a ball and frost with a the cream cheese topping that follows.
Cream Cheese Topping:
2 tablespoons mayonnaise
4 -ounces cream cheese
Dash of garlic salt
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Spanish-style peanute, chopped – for garnish.
Combine and mix all ingredients in a bawl.
Frost ball with the cheese topping.
Garnish with chopped Spanish-style peanuts.
Substitute 1 jar of Pimento cheese spread as the cream cheese frosting.
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