• 1 pound fresh calf liver, cubed
• 3/4 lb veal stew meat
• 1/4 pound beef fat, cubed
• 1 sweet white onion, about 1 cup, finely diced
• 1 teaspoon freshly fine ground white pepper
• 1 teaspoons salt, or to taste
• 1 teaspoons paprika
• 1 teaspoon sugar
• 1/2 teaspoon marjoram
• 1/2 teaspoon finely ground coriander
• 1/4 teaspoon mace
• 1/4 teaspoon allspice
• 1/4 teaspoon ground cardamom

You will need a piece of unbleached muslin about twelve inches long and eight inches wide.

1. Put the liver, veal and fat through the fine disk of the grinder separately and then mix. Add the onion, pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice, and cardamom over the ground meat and mix thoroughly. Put the mixture through the fine blade of the grinder twice, chilling the mixture in the freezer for half and hour between grindings. Also keep your grinder in the freezer along with your second bowl.
2. Place the mixture in the middle of the cloth (if you are using a casing, tie one end shut and simply pack it in with a spoon) and then bring the sides together and crimp over to make a seam. Using butcher twine bind the sausage like a roast, with a string every inch or two and then tie off the ends.
3. In a large kettle, bring enough water to a boil to cover the liverwurst by two or three inches. Put the sausage in the boiling water and place a weight on it to keep it submerged. When the water returns to a boil, reduce heat so that the water barely simmers. Cook for 3 hours. Drain out the hot water and replace it with an equal quantity of ice water. When the liverwurst has cooled, refrigerate it overnight allowing it to set. Remove the casing and wrap in plastic, it should keep for a week.