MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Braunschweiger (Homemade Liverwurst)
 Categories: Pork, Offal, Sausages
      Yield: 2 Loaves
 
      2 lb Lean pork
      1 lb Pork fat
  1 1/4 lb Pork liver
      1 md Onion; chopped
      2 tb Salt
      2 ts Cloves
      1 ts Black pepper
    1/2 ts Allspice
    1/2 ts Nutmeg
 
  Its origin is Braunschweig, in the Brunswick province of Germany.
  As with any pate, flavor improves with a day or two of aging, and
  if you have a smoker, a light smoking.
  
  You can stuff the pate into pork or beef casings, tie them with
  string in 8 to 12" lengths, and adjust the stuffing in order to
  leave a good 2" at the end of each length for expansion.
  
  Simmer the links about 45 minutes in a pot of water, then dip them
  in cold water to keep the fat from settling along the bottom. If
  you have no casings, bake the pork pate in a loaf pan, as you would
  a French pate. You can either serve it in slices or use it as a
  creamy spread.
  
  If you use a processor 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.
  
  Saute 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 puree.
  
  Pack the puree into an earthenware baking dish or two (9x5") loaf
  pans and cover tightly with foil. Put the dish in a pan with 1 to
  2" of boiling water and bake at 300°F/150°C until meat is cooked
  but not browned (meat thermometer should read 160 to 165°F), about
  2 hours.
  
  Remove baking dish from the pan of water and let pate cool in the
  dish.
  
  Refrigerate 1 to 2 days before using.
 
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