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Liverwurst
Joanne Miles, Eau Claire

4 pork hearts
1-1/2 lbs. pork liver
1-1/2 lbs. pork roast
3 slices day-old bread
3-1/2 tsp. thyme
5 tbsp. ground allspice
4 tsp. salt
1 tsp. pepper
4-1/2 tsp. sage
1/2 tsp. garlic powder

Boil hearts, liver, and roast separately. Cover with water and cook until done. Throw the liver water away, but keep the roast and heart water. Grind all meats and with day-old bread together until fine (or use a food processor). Add spice mixture and moisten with about 3 cups of pork water.

 


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