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Wisconsin Liver Sausage

1 1/2 lb Wild pig shoulder
1/2 lb Wild pig liver
1 1/2 cup Bread crumbs
1 x Onion minced
1 tsp Salt
1/4 tsp Freshly-ground black pepper
1/2 tsp Dried thyme
1/2 tsp Dried marjoram

Cover shoulder with water and cook until tender; reserve liquid. Cover liver with water and cook until done through; discard liquid. Cool both meats. Grind meats several times with bread crumbs, onion, salt, pepper, dried thyme, and dried marjoram. Boil ground ingredients in the reserved shoulder cooking liquid for 10 minutes, stirring. Cold-pack in sterilized jars and cover tightly. Refrigerate. Use as a pate or sandwich spread.

This recipe yields about 3 1/2 pounds of sausage meat.

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