Braunschweiger Spread

My son made and brought this braunschweiger (or liver sausage) spread or dip to a Christmas party, and it was a big hit.  They live in East Dubuque, and he says it is served on every restaurant buffet around there. Bettie has seen it on her country club buffet in this part of Iowa too. 

Now Myrna and I were raised in a predominantly German community and both love braunschweiger, but we hadn’t tried it like this!  Dave made us each a container of it for Christmas, and we loved it and had to have the recipe.  
Dave thinks it would freeze well too, if you couldn’t use the entire recipe at once.  I do freeze slices of braunschweiger for a month or two if we can't use it all.
He has tried a different version and thinks this is still the best one - it was given to him by Joann Pregler - thanks, Joann.
We like the braunschweiger that comes in a larger roll with a yellow wrapper - John Morrell and Hillshire Farms are two brands; there are others in other parts of the country - and we really, really love Frick's Braunschweiger (from Missouri), use your favorite.

I’m posting it so you can perhaps make it for your super bowl party; although it would be good anytime.   We ate ours on some crackers, and the next day as sandwich filling on homemade bread with real butter – my absolute favorite – but I think it’s also great on party rye bread slices.                    

                          Braunschweiger Spread

  1              Pound  Braunschweiger

  1              Cup  Cream Cheese (8 oz package)

     3/4       Cup  Real Mayonnaise -- or miracle whip

                  Worcestershire Sauce -- to taste

                  Onion Powder -- to taste

                  Garlic Salt -- to taste

Mix well with an electric mixer.  Add seasonings to taste.  It will be creamy, and then sets up in the refrigerator.

  From Joann Pregler and "Dave"