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.
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|Serving Size: 1 Pound (602g)|
|Recipe Makes: 2|
|Calories from Fat: 1941 (86%)|
|Amt Per Serving||% DV|
|Total Fat 215.6g||287 %|
|Saturated Fat 83.3g||416 %|
|Monounsaturated Fat 98.9g|
|Polyunsanturated Fat 22.2g|
|Cholesterol 316.6mg||97 %|
|Sodium 1610.7mg||56 %|
|Potassium 1403.2mg||37 %|
|Total Carbohydrate 32.2g||9 %|
|Dietary Fiber 7.1g||28 %|
|Sugars, other 25.1g|
|Protein 49.6g||71 %|
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Calories per serving: 2266
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