Betty Krenger's Liverwurst Cheese Ball

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

---

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.

Share this post