Fabulous Braunschweiger

When I was a little girl, my father introduced me to braunschweiger. I loved it then and still, love it today. I used to purchase the store-bought braunschweiger, until I learned that it's filled with chemical preservatives and other nasties which put a toxic burden on the body.

Today, I make my own. It's a sentimental reminder of my dad and so very healthy for the brain and heart! The last is irresistible!

Liver is packed with nutrients, such as vitamin B12 and folate. It's also an excellent source of iron and protein. This animal protein is packed with all nine essential amino acids that your body needs to function effectively. Liver is also the nutritional powerhouse sometimes referred to as "nature's multivitamin.

Directions:

-cut the pork, pork fat and liver into cubes and freeze for an hour or two. Remove and set onto counter.
-sauté the onion in butter until the onion is soft.
-sprinkle the spices into the onion mixture to warm them.
-add the onion mixture to all the meats and place all into a food processor - puree until smooth.
-pack the puree into an earthenware baking dish or 2 (9 x 5-inch) loaf pans and cover tightly with foil.
-put the meat dish covered with foil into a pan with an inch or two of boiling water and bake at 300 degrees F until meat is cooked but not browned (meat thermometer should read 160 degrees F to 165 degrees F), about 2 hours.
-remove baking dish from the pan of water and let pat cool in the dish.
-refrigerate for 24 hours before using.

Note: I use all organic ingredients whenever possible.