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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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1 pound fresh pork liver, cubed
¾ pound lean pork butt, cubed
¼ pound pork fat, cubed
1 ½ cup finely diced white onion
3 tablespoon powdered milk
1 teaspoon finely ground white pepper
1 ½ teaspoon salt, or to taste
2 teaspoon paprika
1 teaspoon sugar
½ teaspoon marjoram
½ teaspoon finely ground coriander
¼ teaspoon mace
¼ teaspoon allspice
¼ teaspoon ground cardamom
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, packing the meat as firmly as possible. Stitch or twist tie the opening closed securley. Boil enough water to cover the liverwurst by 2 to 3 inches. 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.