1/4 lb. butter
1/2 lb. mushrooms finely chopped
1/2 tsp. salt
1/2 tsp. green peppercorns (optional) OR
5-6 grinds fresh black pepper
1/2 lb. Wardynski Liver Sausage (room temperature)
8 oz. cream cheese, softened
Melt butter over medium heat. Add mushrooms, salt and pepper. Saute until mushrooms are soft. Set aside to cool. Peel liver sausage casing and cut liver in chunks. Combine liver sausage and cream cheese. Mix thoroughly (a food processor works best).
Line a 2 cup mold with plastic wrap and pack the mixture into the mold. Cover and chill overnight. Unmold and decorate as desired (softened cream cheese works well or sprinkle with chopped parsley) Let stand at room temperature for at least a half hour before serving. Serve with toast points or crackers.