Not liverwurst

I love liverwurst but the store sells only kind of gross kinds now and I get oversalted and icky feeling if I eat it in any quantity, which if I eat it at all, I do, because who else will eat it beforee it goes bad?

I decided to make my own. I have a meat grinder (the kind made out of coarse-grained galvanized cast iron, which you turn with a crank). I read some recipes. I decided I was well enough prepared.

I'm writing down what I did, because I like it, even though it is definitely not liverwurst.

I had one of those containers of frozen beef liver that holds about a pound. I got a pound of ground pork. Those were all the unusual ingredients. I semi-caramelized a large pile of assorted alliums (yellow onion, shallot, and garlic) and grated maybe two teaspoons of fresh horseradish (alright, that's maybe a slighty unusual ingredient), chopped a stack of fresh parsley, thyme, and sage (like to fit into the palm of my not-very-large hand), and ran everything throuh the grinder a couple of times along with three-quarters of a stick of butter (instead of the bacon people keep urging you to use because I do not want to deal with bacon). My grinder has only two plates. I used the finer one and could not get the extremely fine texture that liverwurst is supposed to have, but on the other hand, it was kind of slow going with that plate, or it seemed like it sometimes. Maybe a finer plate would have been a drag to use? Anyway, I did send it all through a few times to try to get it finer and also to mix it a bit better.

When I was sick of that I mixed it up some more and stuck it into a buttered standard loaf pan (I have glass), buttered a piece of grocery bag cut to fit on top of it, set it in a larger pan with about an inch of water, and stuck it into the oven at 350 until I remembered it again maybe two hours later? I forget what temperature it reached, but it was definitely out of the danger range.

It's-- not liverwurst. I guess it's a pate? It tastes nice. Most people would probably salt it. I forgot. It could have used pepper and/or something of the chile/capsicum persuasion (paprika, cayenne, whatever). I forgot my intention to put in ground coriander seed. Maybe it would have tasted more like liverwurst if I had remembered. Now that I think of it, Shichuan pepper would probably make it taste more like liverwurst too.

Even though it isn't as fine-grained as liverwurst and doesn't taste like liverwurst, it is finer than meatloaf and tastes really quite yummy. I will eat it up gone before too long, and this will keep my blood rich and red and abundant before surgery.

Cleaning up is a drudgery, but Truffle was only too glad to help get the remains out of the cutting plate and the receiving bowl and anything else I would give her  and why isn't there more of this delicious stuff why are you holding out on me can't you hear me? The vet had said not to give her bits that had been in contact with alliums, but she's thirteen and she has exhibited no tendency to accumulate the stuff or acquire hemolytic anemia, so I don't feel guilty about a rare treat of the sort. Just no garlic pills like in the old days.

on another front, still no rain, but the earth in my yard is still wet.

edit: the butter was utterly wasted. It melted and ran completey out of the loaf.