Our Farm’s Liverwurst from Gabriel Kreuther: The Spirit of Alsace by Gabriel Kreuther

Ingredients

• 2 tablespoons vegetable or grapeseed oil
• 1 1¼ pounds (550 g) calf’s liver, cut into 3- to 4-inch (7.5 to 10 cm) pieces
• 1 1¼ pounds (550 g) pork belly, cut into 2-inch (5 cm) pieces
• 1 1¼ pounds (550 g) pork shoulder butt, cut into 2-inch (5 cm) pieces
• 2 tablespoons salt, or to taste
• ½ teaspoon pepper, or to taste
• ½ teaspoon ground ginger
• ¼ teaspoon ground mace or nutmeg
• ¼ teaspoon ground marjoram
• ⅛ teaspoon ground cloves
• ¼ teaspoon ground cardamom
• ¼ teaspoon ground bay leaf
• ¼ teaspoon ground thyme
• ½ cup (120 ml) hot milk
• 2 cups (300 g) thinly sliced yellow onions