Name: Liverwurst
Yield: Makes one 1½-pound sausage
Ingredients: ¼ pound fresh pork fat, cut into ½-inch cubes and chilled; ½ pound lean, trimmed pork, cut into 1-inch cubes and chilled; 2 ice cubes, broken up; ¾ teaspoon sugar; 1½ teaspoons salt; ⅛ teaspoon dried marjoram, crumbled; Scant ½ teaspoon ground ginger; ⅛ teaspoon ground mace; ½ teaspoon ground coriander; ½ teaspoon ground white pepper; ½ cup coarsely diced onion; ¾ pound pork liver, fresh or frozen, cut into 1-inch cubes and chilled; 1 tablespoon nonfat dry milk; Scant ½ teaspoon ground cardamom

Preparation info

Makes
one
1½ pound sausage

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

If you lust for liverwurst but have held your passion in check because of the dubious array of additives, sweeteners, and synthetics that have weaseled their way into the commercial product, rejoice. You can make it yourself.

Gently pink, both sliceable and spreadable, our liverwurst is a reminder that this sausage is, in fact, a subtly spiced liver pàté. The recipe that follows requires a food processor, which makes a formerly arduous task quite simple, producing a creamy-smooth pà