German Homemade Leberwurst (Pork and Liver Sausage)

• 2 lb. fresh fat pork belly
• 1/2 lb. fresh pork shoulder
• 1-1/2 lb. fresh pork liver, chopped
• 2 onions, sliced
• 1-1/2 tsp. salt
• 1/2 tsp. pepper
• 1 tsp. dried
• fresh marjoram
• 1/2 tsp. dried
• fresh thyme
• Pork casings, washed and dried

1. Cut meat in small pieces.
2. Combine with liver, onion, salt, and pepper.
3. Simmer 40 minutes.
4. Add herbs; stir.
5. Grind all coarsely.
6. Stuff into casings and tie.
7. Cover with water; bring to a boil and boil 6 minutes.
8. Serves 6 or more.
9. Luchow's German Cookbook

fresh fat pork belly, fresh pork shoulder, fresh pork, onions, salt, pepper, fresh marjoram, thyme, pork casings

Taken from www.foodgeeks.com/recipes/20324 (may not work)