Liver Sausage and Egg Spread makes a tasty filling for sandwiches or it may be spread on small triangles of toast and served as an hors d’oeuvre.
4 hard-boiled eggs, finely chopped
8 oz. liver sausage, finely chopped teaspoon dried thyme
2 teaspoon dried sage
½ teaspoon salt
½ teaspoon black pepper
In a medium-sized mixing bowl, combine the eggs, liver sausage, thyme, sage, salt and pepper. With a potato masher, mash all the ingredients until they are thoroughly blended and form a paste.
Alternatively, combine all the ingred-ients in an electric blender.
Serve at once or cover with aluminium foil and chill in the refrigerator until the spread is required.