|Liverwurst||1 1⁄2 Pound|
|Butter/Margarine||1 Cup (16 tbs)|
|Bourbon||1⁄4 Cup (4 tbs)|
|Black truffles/1/2 cup chopped pitted black olives||2 Ounce|
Let 1 1/2 lbs. liverwurst and 1 cup butter or margarine stand at room temperature until soft enough to mash about 1 hour for the liverwurst.
Mash liverwurst with a fork until free of lumps.
Add butter or margarine and mix well.
Add 1/4 cup bourbon, 1/2 teaspoon pepper and 1 (2-oz.) can black truffles, chopped (or 1/2 cup chopped, pitted black olives), and mix thoroughly.
Pack into a crock or lightly oiled 1-qt. mold.
Serve directly from crock or mold, or unmold onto serving plate.
Serve with crackers, toast rounds or quartered slices of hot lightly buttered toast.
Truffles are expensive, and a similar effect can be achieved by using chopped black olives.