Creamy Liver-Sausage Ball

Now, this combines foods I tend to associate with Wisconsin, not Illinois. But, the recipe comes from a Mrs. Harvey W. Wienke from Wheaton, Illinois. I think it straddles the line for a perfect Bears/Packers game. Use garlic instead of garlic salt to reduce the salt a bit. The peanuts add a nice touch for a game!

Creamy Liver-Sausage Ball

1 lb liver sausage (I like Usingers)
1/4 cup mayonnaise
2 tbsp dill pickle juice
1 tsp Worcestershire sauce
3 drops Tabasco sauce
1/3 tsp. garlic salt
1 8 oz package cream cheese, softened
1/2 cup dill pickle, chopped
1/4 onion, finely chopped (opt)
1/2 c. salted peanuts, chopped

Mash liver sausage with fork. Blend with mayonnaise, pickle juice, Worcestershire sauce, Tabasco sauce, garlic salt, and one third of the cream cheese. Stir in pickle and onion. Pack firmly into a 2-cup mixing bowl lined with plastic wrap or foil. CHill for several hours or until firm. Turn out and frost with remaining cream cheese; chill well. COver with peanuts, just before serving. Serve with crackers. Yield: 16-20 servings

From Favorite American Recipes 1966

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