• Pat the liver dry. Season the liver with salt and pepper. Heat half the oil in a skilet on high heat and brown the liver well on all sides. Remove and pour off any oil, then add the onion and the additional oil to the pan and cook until softened, about 5 minutes.
• Add the brandy and cook until the pan is nearly dry. Scrape up the browned bits. Add the heavy cream and reduce by half. Scrape the onion mixture into a small bowl or and chill.
• Cut the bacon into 1 inch pieces. Dice the cooked liver, meat and fat, mix with the bacon, onions, and the seasonings except the wine and milk powder. Grind the mixture through the small die of a meat grinder.
• Chill your meat mixture in the freezer for 15 minutes then pass iit through the small die again. Repeat the process once more so that you've ground the meat 3 times.
• As some readers have noted, 3 passes through the grinder is optimal and makes the finest texture, but 2 can give you a similar product.
• Transfer the mixture to a stand mixer and add the wine and ⅓ of the milk powder. Begin to mix on low speed. Keep a towel wrapped around the bowl to prevent milk powder from getting everywhere. Gradually add the rest of the milk powder.
• Clean meat from the paddle attachment if needed to ensure even seasoning.
• Cook a small piece of the liverwurst to test the seasoning. Adjust until it tastes good to you. You may need to adjust the seasoning a few times. Refrigerate the sausage overnight for the most even, well flavored result.

Forming and Cooking

• Pack the sausage into a loaf pan or another mold. For a circular shape you can wrap it in cheesecloth and poach in salted chicken stock or use an oven-safe jar.
• Cover the pan with a lid, or use a layer of parchment and foil. After forming or packing into the mold, allow the sausage to come to room temperature for an hour.
• Preheat an oven to 300. Bake the sausage in a pan of water that comes ¾ of the way up the pan. cooking until the sausage until it reaches 150 internal temperature when probed with a thermometer in the center.
• Cooking times can vary depending on your mold. Take the temperature after 45 minutes and then check every 15 minutes after until done.
• Remove the loaf pan and cool in a pan of cold water, then refrigerate or freeze until needed.
• You can also sous vide the sausage at 150 F for 2 hours.