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Liverwurst

Yield: 2 Pounds

Ingredients:

• 1 lb Fresh pork liver cubed
• 3/4 lb Lean pork butt cubed
• 1/4 lb Pork fat cubed
• 1 1/2 c Finely diced white onion
• 3 tb Powdered milk
• 1 ts Finely ground white pepper
• 1 1/2 ts Salt or to taste
• 2 ts Paprika
• 1 ts Sugar
• 1/2 ts Marjoram
• 1/2 ts Finely ground coriander
• 1/4 ts Mace
• 1/4 ts Allspice
• 1/4 ts Ground cardamom

Instructions:

Put the cubes of liver pork and fat through the fine disk separately then mix and grind again. Sprinkle the remaining ingredients over the meat and mix in with your hands. Run through twice more chilling a half hour in between. Pack the mixture into muslin casings (see info recipe) packing the meat as firmly as possible. Stitch or twist tie the opening closed securley. Boil enough water to cover the liverwurst by 2-3". Submerge and weight the liverwurst to keep it under the water. Return to boiling; reduce heat to barely simmering and cook for three hours. Drain hot water and replace with ice water. When cool refrigerate overnight and remove from muslin casing. Eat within 10 days.

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