Liver is not my favorite. This recipe was the first pate I actually enjoyed.

1 Env. unflavored gelatin

10.5 oz. can beef broth

1 1/2 C. liver sausage

1 C. sour cream

1 Tbsp. chopped parsley

1/2 tsp. salt (I omit)

1.8 tsp. white pepper

4 1/2 oz. can chopped ripe olives

Soften gelatin in 1/4 cup cold beef broth.

Heat remaining broth and stir in gelatin mixture til dissolved.

Beat liver sausage til creamy; beat in gelatin-broth til smooth. Add remaining ingredients and mix til blended.

Turn into 3 1/2 cup mold & chill firm.

Unmold & serve with crackers. (good with Bacon Thins)