Liverwurst Recipe

• 1 pound fresh pork liver, cubed
• 3/4 pound lean pork butt, cubed
• 1/4 pound pork fat, cubed
• 1 lg. sweet white onion, finely diced
• 3 tbsp. powdered dry lowfat milk
• 1 teaspoon white pepper
• 2 teaspoon salt
• 2 teaspoon paprika
• 1 teaspoon sugar
• 1/2 teaspoon marjoram
• 1/2 teaspoon grnd coriander
• 1/4 teaspoon mace
• 1/4 teaspoon allspice
• 1/4 teaspoon grnd cardamom
• Liquid smoke to taste (optional)

1. Grind first 3 separately through fine disk of grinder and then mix and grind together.
2. Sprinkle remaining ingredients over meat and mix thoroughly with hands.
3. Put mix through grinder twice more, chilling mix 1/2 hour between grindings.
4. LOAF METHOD: Put mix in loaf pans; set in pan of warm water and bake at 350 degrees for 45 min to 1 hour.
5. Drain off fat and cold on rack.
6. Better if left to set overnight.
7. Chill.
8. CASING METHOD: Pack mix into muslin casings.
9. (Fold down open end to make it easier to pack bottom.)
10. Pack meat as firmly as possible.
11. Close end securely with wire twist tie.
12. In large kettle, bring to boil sufficient water to cover meat by 2-3 inches.
13. Place weight (2 to 3 large dinner plates) on meat to keep it submerged.
14. When water returns to boil, turn down to simmer for 3 hrs.
15. Drain out water and replace with ice water.
16. When cold, chill overnight, then remove casings.

pork, lean pork, pork, sweet white onion, powdered dry lowfat milk, white pepper, salt, paprika, sugar, marjoram, grnd coriander, mace, allspice, grnd cardamom, liquid smoke

Taken from cookeatshare.com/recipes/liverwurst-14790 (may not work)