PORK LIVERWURST

PORK LIVERWURST image

Yield 2 pounds

Number Of Ingredients 10

2 pounds ground pork
3/4 pound beef or chicken liver
6 slices bacon
1 small onion, chopped
2 teaspoons dried marjoram, crushed
2 teaspoons dried thyme, crushed
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 cup water
1 1/4 cups fine dry bread crumbs

Steps:

In a Dutch oven, mix together the ground pork, liver, bacon, chopped onion, dried marjoram, dried thyme, the salt and the pepper; add the 1 cup water. Bring mixture to boiling; reduce heat. Cover and simmer about 15 to 20 minutes. Stir in the 1 1/4 cups fine bread crumbs. Cool for 20 minutes. Process the pork mixture using a food grinder fitted with a fine blade. For a spread, pack liverwurst firmly into an 8-cup container. Or for slices, pack the mixture into two 8x4x2-inch loaf pans. Cover and store meat in the refrigerator for up to 2 weeks. (Or, cover, seal, label and freeze.) Serve meat thinly sliced or as a spread with assorted crisp crackers and breads.