Liver Sausage Cream Cheese Ball Recipes

CREAM CHEESE SAUSAGE BALLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Blend sausage, baking mix, cream cheese, and Cheddar cheese together using the dough hook attachment of an electric stand mixer on very low speed until well combined, 2 to 3 minutes.
• Roll into 1-inch balls and place on a rimmed baking stone.
• Bake in the preheated oven until browned and no longer pink in the centers, 22 to 25 minutes.

PATE

Steps:

• In a medium bowl, mix braunschweiger liver sausage, cream cheese, onion, lemon juice, Worcestershire sauce, salt and pepper. Form into a ball shape. Wrap with plastic wrap. Chill in the refrigerator at least 1 hour before serving.

SAUSAGE BALLS WITH CREAM CHEESE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Mix together ground sausage, shredded cheese, flour, and cream cheese in a large bowl until well combined. Form into walnut-sized balls, either with your hands or with a cookie scoop, and place on the prepared baking sheet.
• Bake in the preheated oven until the sausage balls are browned and no longer pink inside, about 20 minutes.

LIVER SAUSAGE CREAM CHEESE BALL

Steps:

• Mix all except parsley together and form into a ball.
• Roll ball in parsley.
• Chill until serving.

BRAUNSCHWEIGER SPREAD

Steps:

• Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.

EASY LIVER PATE

Steps:

• In a medium bowl, mix together the sausage, milk, onion, and cream cheese. Season with sugar, garlic, chili powder and Worcestershire sauce, and mix until well blended. Wrap in plastic wrap, and refrigerate for at least 2 hours, until firm.

HOMEMADE LIVER SAUSAGE

Steps:

• Cook all meat separate to requirments.
• Save the juice from the pork & beef roast.
• Store pork and beef juice in fridge over night.
• The next day skim off white fat and despose of.
• Save juice.
• Grind all meat.
• Layer and put meat in kettle or large cooking pot as you grind.
• Grind up half med onion and ad to ground meat.
• Place kettle on top of stove burner and start to cook. ( STIR AS YOU COOK).
• Stir in beef & pork juice.
• Moisten meat mixture with 1/3 cups of water.
• Urban tells us: make it mushy.
• Thicken it with the buckwheat flour.
• add sage 2-4 tbl spoon full.
• add salt and pepper to taste.
• Aunt May reminds us : cook till mixture starts to pull away from kettle sides.
• make into patties and put in Press & Seal. Freeze and use as desired, great for breakfast.

EASY BRAUNSCHWEIGER BALL

Steps:

• Use Braunschweiger and cream cheese at room temperature.
• Mix first four ingredients together and form a ball.
• Refrigerate for 15-20 minutes.
• Cover with nuts and serve with crackers.