Braunschweiger Roll(German Liver Sausage)

Let the liver sausage and cream cheese soften just enough to blend without melting.

Mash them with onion, mustard, parsley, chives, and black pepper until the spread is smooth and savory.

Shape the mixture into a tight log on parchment and roll it in extra herbs for a clean outside.

Chill until firm, then unwrap and slice the roll with a warm knife.

Serve with dill pickles and rye crackers so the rich liver sausage has a sharp, crunchy contrast.