Ham and Braunschweiger Pate

½ pound braunschweiger liverwurst

9 ounces ham spread

½ teaspoon dry mustard

½ teaspoon ground black pepper

½ teaspoon dried thyme

½ teaspoon hot sauce

1 cup beer

2 envelopes unflavored gelatin

½ cup water

½ (10.5 ounce) can beef broth

½ cup chopped parsley

In a medium bowl, blend the braunschweiger liverwurst, ham spread, dry mustard, pepper, thyme, hot sauce and beer.

In small bowl, soften the gelatin in the water.

Bring the beef broth to a boil in a small saucepan. Mix in the gelatin, allowing it to dissolve. Remove from heat and cool 5 minutes.

Blend the gelatinized beef broth with the braunschweiger liverwurst mixture. Transfer the mixture to a 4 cup mold and chill a minimum of 2 hours.

Transfer the chilled mixture to a platter, and sprinkle with parsley before serving.