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Leberwurst

2 lb Skinless fresh pork belly
1/2 lb Boneless pork shoulder (lean)
1 1/2 lb Fresh pork liver
2 lg Onions sliced
1 1/2 ts Salt
1/2 ts Pepper
1 ts Fresh or dried marjoram
1/2 ts Fresh or dried thyme Hog Casings


Cut meat and liver into small pieces. Combine with onions, salt and pepper Add enough cold water to just cover, bring to boil. Reduce heat and simmer 30 minutes. Drain reserved stock. Add herbs to meat mix and mix well. Let cool. Grind meat through coarse plate of your meat grinder. Add a bit of the reserved stock to moisten mixture slightly. Stuff into casing and twist or tie into 4-5 inch lengths. Refrigerate.


Use within 2-3 days or freeze.


To serve: Cover with water. Bring to a boil. Reduce heat and simmer for 6 minutes.


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