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German Leberwurst
Liverwurst with Onion

500 gr pork liver
300 gr veal
2000 gr pork belly with rind
250 gr onions
60 gr salt
3 Tbsp white ground pepper
1 Tbsp marjoran
2 tsp ground pimento
1 tsp ground nutmeg
1 tsp ground ginger
1 tsp ground cinnamon
2 cups boiling water

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 securily. Place sausages in water of 175 degr
F and slowly bring up to 215 F and continue cooking at that
temperature for 60 minutes. If canning, use canning procedures,
and cook 90 minutes.

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