Instructions: 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.

Comments: Pork is the usual meat used in most commercial sausages, and wild pig can be used for the same purpose.

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