Homemade Liverwurst Recipe

pate liver baked liverwurst 3

1.25 lbs liver frozen and cut into 1″ cubes.  (Can be pork, beef, chicken or any combination)

1/2 lb beef tongue or pork shoulder frozen and cut into 1″cubes

3/4 lb fat(I added butter or margarine to make enough fat)
3 tsps table salt
1 1/2 tsp sugar
1/2 onion +1 TBS oil, grated and cooked till soft and golden
1/4 tsp ground cardamom
1/2 tsp ground ginger
1/4 tsp ground mace
2 tsps dried marjoram
1/4 tsp ground coriander, optional
1 1/2 tsp freshly ground black pepper
1 TBS crushed garlic
I TBS ground sage
Grind chilled, raw meats together.
Mix in sauteed onion, garlic and spices.
Grind again.
If you want to use as spread, cook mixture until 160 degrees and store in covered container for up to 5 days.  Will be dark brownish, gray mix.
Or
Can stuff into casings(may have to add 1/2 cup ice water to get proper consistency to press into casings)  Can smoke 1 1/2 hours to get temp to 160 degrees interior.  To have fresh, grill or pan cook.  Unsmoked sausages will keep up to 5 days.
Or
Bake in loaf pan at 350 degrees till internal temp of 160.  Slice when cooled and use within 5 days.
I double or triple amounts depending on amount of meat I have.  Works great.
We started making all our own sausage to avoid nitrites.  It is much cheaper and more delicious.
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