BRAUNSCHWEIGER (HOMEMADE LIVERWURST)
Braunschweiger (Homemade Liverwurst)
- 2 pounds lean pork
- 1 pound pork fat
- 1 1/4 pounds pork liver
- 1 medium onion, chopped
- 2 tablespoons salt
- 2 teaspoons cloves
- 1 teaspoon black pepper
- 1/2 teaspoon allspice
- 1/2 teaspoon nutmeg
If you use a process for grinding, cut the pork, pork fat and liver into cubes and freeze for an hour or two, so that they will process without mushing.
Sauté the onion in a little pork fat or butter until it is soft. Sprinkle with the spices to warm them, then add the mixture to the pork and process until you have a smooth purée.
Pack the purée into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil. Put the dish in a pan with an inch or two of boiling water and bake at 300 degrees F until meat is cooked but not browned (meat thermometer should read 160 degrees F to 165 degrees F), about 2 hours.
Remove baking dish from the pan of water and let paté cool in the dish. Refrigerate 1 to 2 days before using.
Makes 2 standard-size loaves or 1 large terrine.