Homemade Liverwurst - Leberwurst - cooking recipe

Ingredients

500 g pork liver
300 g veal
2000 g pork belly (with rind)
250 g onions
60 g salt
3 tablespoons white pepper, ground
1 tablespoon marjoram
2 teaspoons pimientos, ground
1 teaspoon nutmeg, ground
1 teaspoon ginger, ground
1 teaspoon cinnamon, ground
2 cups boiling water

Preparation

Cook pork belly about 70 minutes.
Blanch liver and veal 5 minutes.
Coarsely chop onions and saute briefly, should not change color.
Grind meats and onion with 3mm blade of meat grinder.
Add spices, salt and water thoroughly mixing all ingredients.
Fill sausage casings, tie ends securely.
Place sausages in water of 175 deg F and slowly bring up to 215 deg F (boiling) and continue cooking at that temperature for 60 minutes.
If canning, use canning procedures, and cook 90 minutes.
Liverwurst can be frozen.