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Yield: 2 Pounds
| 1 | lb | Fresh pork liver, cubed |
| ¾ | lb | Lean pork butt, cubed |
| ¼ | lb | Pork fat, cubed |
| 1½ | cups | Finely diced white onion |
| 3 | tablespoon | Powdered milk |
| 1 | teaspoon | Finely ground white pepper |
| 1½ | 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 |
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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 (see info recipe), packing the meat as firmly as possible. Stitch or twist tie the opening closed 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.
Your Liverwurst is ready. Bon appetit!
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