1 lb. fresh pork liver, cubed
3/4 lb. lean pork butt, cubed
1/4 lb. pork fat, cubed
1 lg. sweet white onion, finely diced
3 tbsp. powdered dry milk
1 tsp. white pepper
2 tsp. salt
2 tsp. paprika
1 tsp. sugar
1/2 tsp. marjoram
1/2 tsp. ground coriander
1/4 tsp. mace
1/4 tsp. allspice
1/4 tsp. ground cardamom
Liquid smoke to taste (optional)

Grind first 3 separately through fine disk of grinder and then mix and grind together. Sprinkle remaining ingredients over meat and mix thoroughly with hands. Put mixture through grinder twice more, chilling mixture 1/2 hour between grindings.

LOAF METHOD: Put mixture in loaf pans; set in pan of hot water and bake at 350 degrees for 45 minutes to 1 hour. Drain off fat and cool on rack. Better if left to set overnight. Refrigerate.

CASING METHOD: Pack mixture into muslin casings. (Fold down open end to make it easier to pack bottom.) Pack meat as firmly as possible. Close end securely with wire twist tie.

In large kettle, bring to boil enough water to cover meat by 2-3 inches. Place weight (2 to 3 large dinner plates) on meat to keep it submerged. When water returns to boil, turn down to simmer for 3 hours. Drain out water and replace with ice water. When cool, refrigerate overnight, then remove casings.