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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Dad's Braunschweiger Pate (aka Chicago Pate) Recipe

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This recipe for Dad's Braunschweiger Pate (aka Chicago Pate) is from Family Secrets - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ lb. (8 oz) pkg. Braunschweiger
1 (8 oz) pkg. Cream Cheese
⅓ c. Heinz Chili Sauce
2 T. minced onion
1 T. minced garlic
3 dashes of Tabasco
1 tsp. Worchestershire Sauce
1 tsp. Chopped Parsley
1 tsp. Lemon Juice
¼ tsp. red pepper flakes
Salt and Pepper to taste
Directions:
Directions:
Braunschweiger and cream cheese should be at room temperature. Combine all ingredients using a food processor or mixer. Chill in the refrigerator.
Take pate out and roll into a ball. Wrap in plastic wrap or Ziploc bag to chill.
When ready to serve, roll in parsley flakes or pecans before serving with crackers.
Number Of Servings:
Number Of Servings:
1 ball
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This recipe is from the Chicago days....serve this with crunchy garlic bagel bites or Ritz crackers. A cold Old Style beer is a must! This is definitely a guy dip!

**If you notice a change of ingredients from the first edition.....that recipe was to make 4 balls. This new recipe is scaled down for 1.

 

 

 

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