Balkenbrij (Liverwurst)

• 2 lbs beef liver or 2 lbs pork liver
• 2 lbs beef heart or 2 lbs pork heart
• 2 lbs pork roast
• 10 -12 cups broth (reserved from cooking (add water to make enough)
• 6 -7 cups buckwheat flour
• salt & pepper

1. Trim and cook liver in separate kettle, keep broth.
2. Remove veins.
3. Trim fat and veins from heart, cook, keep broth.
4. Trim fat from roast and cook, keep broth.
5. When all meats are cooked, put through food grinder using coarse cutter.
6. Put all ground meat and broth in 8 quart kettle. Add salt and pepper.
7. Bring to boiling, adding buckwheat flour a little at a time to mix well.
8. Mixture will become very thick.
9. Spoon and press into 4 to 5 loaf pans.
10. Refrigerate or freeze. To serve, slice and brown on both sides, with a slice of cheese if desired, or with syrup.

beef, pork heart, pork roast, broth, flour, salt

Taken from www.food.com/recipe/balkenbrij-liverwurst-2935 (may not work)