Liverwurst sausage - Untested

https://www.thespruceeats.com/homemade-liverwurst-recipe-1808482

1 pound fresh pork liver, cubed

3/4 pound lean pork butt, cubed

1/4 pound pork fat, cubed

1 large sweet white onion, finely diced

3 tablespoons powdered dry milk

1 teaspoon freshly ground white pepper

1 1/2 teaspoons salt, or more to taste

2 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

1. One at a time, put cubes of liver, pork butt, and pork fat through a fine blade of a grinder.
2. Combine all 3 and grind them together.
3. Sprinkle onion, powdered dry milk, white pepper, salt, paprika, sugar, marjoram, coriander, mace, allspice, and cardamom over ground meat and mix thoroughly with your hands.
4. Put mixture through the fine blade of grinder 2 more times, chilling mixture for 30 minutes between grindings.
5. Pack mixture into muslin casing. It helps to fold the open end down over itself to get things started. This makes it easier to reach the bottom. Pack meat as firmly as possible.
6. Stitch open end closed or firmly secure it with a wire twist tie.
7. Place liverwurst in a large pot and add enough water to cover liverwurst by 2 or 3 inches; bring the water to a boil. Put sausage in boiling water and place a weight on it to keep it submerged. Two or 3 large dinner plates work just fine.
8. When water returns to a boil, reduce heat so that water barely simmers. Cook for 3 hours.
9. Drain hot water and replace it with an equal quantity of ice water. Let liverwurst sit in ice water until it is cool.
10. Place liverwurst in refrigerator and chill overnight. Remove the muslin casing.