Categories: Appetizers, Meats, Fruits, Sausages 
      Yield: 8 servings 
  
    1/2 lb Liver sausage                     1/2 ts Thyme leaves, dried 
      2 tb Onion, green, finely chopped      1/4 ts Pepper, freshly ground 
      2 tb Parsley, minced                   1/4 ts Nutmeg, ground 
      2 tb Walnuts or pine nuts,              24    Bread, French, thin slices, 
           Coarsely chopped                         Toasted 
      4 ts Brandy                                   Parsley, minced 
      4 ts Worcestershire sauce           
 
---------------------------ONION-FRUIT MARMALADE--------------------------- 
  1 1/2 ts Oil, olive                          1 ts Lemon rind, grated 
      3 tb Onion, finely chopped               1 ts Orange rind, grated 
    1/4 c  Apricots, dried, chopped          1/3 c  Preserves, blackberry or 
    1/4 c  Orange juice, fresh                      Other berry 
      2 tb Raisins, chopped                         Salt 
      2 tb Sherry, sweet                            Pepper 
      2 ts Lemon juice, fresh              
  
  In bowl, combine liverwurst, green onion, parsley, walnuts, brandy, 
  Worcestershire sauce, thyme, pepper and nutmeg.  Refrigerate at least 1 
  hour. 
   
  In small skillet, heat oil over medium heat; quickly saute onion.  Cover, 
  reduce heat to low and cook onion for 10 minutes.  (It shouldn't brown). 
  Meanwhile, in small saucepan, combine apricots, orange juice, raisins, 
  sherry, lemon juice, lemon rind and orange rind.  Cover and simmer 15 
  minutes over medium-low heat.  Remove from heat; add onion, blackberry 
  preserves and pepper.  Cool. 
   
  Spread about 1 tablespoon pate on each toasted bread slice.  Top each with 
  heaping teaspoon marmalade.  Garnish with minced parsley.