4 pork wurst Recipes

now this can get a little hare-y...cuz you will be needing for the weight of the rabbit liver,the same weight of fresh pork meat.being sure that the pork meat has some fat on it...grind the two together...and mix it up., note:may use duck ,goose,deer,squirrel,pheasant,moose...what ever your hunting., in 1 gallon of water add 1/6 oz... tender quick ...you may want a dab more ., add 2 tbsp salt ., place the meat in this ,break up into small meaty pieces., leave this in the water ,for 1 day,no longer,you don tsp want it to drown., give it mercy ,and ressurrect it from it s watery grave., get fresh...ground black pepper ,and salt., add 1 tsp liquid smoke to every two lb of meat., you may add whatever pleases you on the spices,such as,garlic ,onion powder,ect., place in baking pan ,and bake at 325 degrees for about 4 hours., let it cool off ., liverwurst is actually ready to eat now...however,if you wish not to eat it right away., grind it up again ,place just enough fat to it to make it hold together well., form into rolls...wrap up ...and place in cooler...bring out later... and enjoy.

onion, peeled and sliced in rings, emmenthaler cheese (or common swiss cheese), sausages (must use a cooked sausage, can use summer sausage, a good bologna, knackwurst, or frankfurter, but n), gherkins, wine vinegar, water, mustard (preferably a german or 1 like gulden s), sugar, salt and pepper, salad oil (like canola or sunflower), chives, chopped

butter, onion , quartered lengthwise then thinly sliced, splash water, spicy mustard, sack sauerkraut, rinsed and drained, sour cream, ketchup, pickle relish, ground pork or and veal combined, dried marjoram, ground ginger, freshly grated nutmeg, celery seeds, ground cardamom, chopped fresh flat-leaf parsley, cider or white wine vinegar, kosher salt and freshly ground black pepper, extra-virgin olive oil, deli slices emmentaler swiss cheese , folded to fit burgers, seeded or plain burger rolls, split, leaves red leaf or red romaine lettuce