Less than half a red onion, seasoning, an egg, allspice, and some booze (whisky, brandy, etc). Blends really finely. Add a tidied pack of about 600g livers, blend really finely. Bain Marie it covered for about 2 hours, possibly uncovered at the end, make sure it comes away from the edges a bit by the end. Cool, turf out or keep in the pot, depending on your receptacle.
To serve, I tried some Linseed meal biscuits, which weren't bad.
Tried raising it with egg, melted butter, seasoning and yeast, but it didn't rise at all. It did however seem to soften the linseed. Left it for about an hour and then dealt with the pasty mess. Lined a brownie tray with baking powder, cooked at about 170, took about 15 mins. Took out and scored shortbread-finger-type slices. Left in at the end to make it dry out a little without browning, not sure if it did anything, but the texture was OK considering. Actually better than standard bread with the liverwurst (I tried both).
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