Homemade Liverwurst - Leberwurst

• 500 g pork liver
• 300 g veal
• 2000 g pork belly (with rind)
• 250 g onions
• 60 g salt
• 3 tablespoons white pepper, ground
• 1 tablespoon marjoram
• 2 teaspoons pimientos, ground
• 1 teaspoon nutmeg, ground
• 1 teaspoon ginger, ground
• 1 teaspoon cinnamon, ground
• 2 cups boiling water

1. Cook pork belly about 70 minutes.
2. Blanch liver and veal 5 minutes.
3. Coarsely chop onions and saute briefly, should not change color.
4. Grind meats and onion with 3mm blade of meat grinder.
5. Add spices, salt and water thoroughly mixing all ingredients.
6. Fill sausage casings, tie ends securely.
7. Place sausages in water of 175 deg F and slowly bring up to 215 deg F (boiling) and continue cooking at that temperature for 60 minutes.
8. If canning, use canning procedures, and cook 90 minutes.
9. Liverwurst can be frozen.

veal, pork belly, onions, salt, white pepper, marjoram, pimientos, nutmeg, ginger, cinnamon, boiling water

Taken from www.food.com/recipe/homemade-liverwurst-leberwurst-3607 (may not work)