| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sausages |
2 |
Pounds |
INGREDIENTS
| 1 |
lb |
Fresh pork liver, cubed |
| 3/4 |
lb |
Lean pork butt, cubed |
| 1/4 |
lb |
Pork fat, cubed |
| 1 1/2 |
c |
Finely diced white onion |
| 3 |
tb |
Powdered milk |
| 1 |
ts |
Finely ground white pepper |
| 1 1/2 |
ts |
Salt, or to taste |
| 2 |
ts |
Paprika |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Marjoram |
| 1/2 |
ts |
Finely ground coriander |
| 1/4 |
ts |
Mace |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Ground cardamom |
INSTRUCTIONS
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
securley. Boil enough water to cover the liverwurst by 2-3". 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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