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1
Combine the livers and the ground pork in a mixing bowl.
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2
Season with the sea salt and the Instacure #1.
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3
Place the meat mixture, uncovered, in the refrigerator to cure for 1 hour.
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4
While the meat is curing, heat the canola oil in a medium saute pan over medium heat.
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5
When the oil begins to shimmer, add the onions and cook for 5 minutes, stirring often, until soft and just browning.
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6
Deglaze the pan with the brandy, and cook for about 1 minute to reduce the liquid by half its volume.
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7
Remove from the heat and chill in the refrigerator.
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8
After the meat has cured for 1 hour, place the mixture in a food processor, add the chilled onions, and puree.
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9
Make the mixture as smooth as possible without the processor warming it too much.
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10
Transfer the mixture to a metal bowl, and stir in the pepper, cardamom, ginger, and mace.
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11
Cover with plastic wrap and return to the refrigerator to chill for 30 minutes.
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12
Preheat the oven to 350F.
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13
Bring 2 quarts of water to a boil in a tea kettle or saucepan.
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14
Evenly distribute the liver mixture among 4 sterilized 1-pint mason jars.
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15
Cover each jar with foil and place all the jars in a baking pan.
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16
Fill the baking pan with enough boiling water to reach halfway up the height of the jars.
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17
Place the pan in the oven and bake the liverwurst for 30 minutes, or until it has reached an internal temperature of 150F.
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18
Remove the baking pan from the oven and carefully remove the jars to a cooling rack.
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19
Allow the jars to cool to room temperature and then pour 1 tablespoon of the melted butter on top of each potted liverwurst to preserve it.
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20
These will keep for 1 week, covered, in the fridge.
