Make Braunschweiger with a combination of pork liver, pork jowls, bacon or fat pork trimmings. After braising the meat, add salt, pepper, marjoram, nutmeg and finely chopped onion. Put the mix into sausage casings, and boil.
Rinse 1 pound of pork liver in cool running water for one hour. Remove its sinews, and cut into the liver into slices. Poach the liver for eight to 10 minutes, and then drain and cool it. Cut 1 pound of fat into 1/4-inch pieces, grind, and emulsify it. Do the same for the liver.
Combine the emulsified meat with 3 teaspoons of salt, 1 teaspoon pepper, 1 teaspoon of marjoram, 1/2 teaspoon of nutmeg and one finely chopped onion. Stuff the mixture into pork bungs, pork middles or synthetic cellulose casings. Tie the ends with twine, and poach the sausages for 50 to 90 minutes or until the internal temperature reaches 155 degrees F. Cool the sausages, and then refrigerate until serving.