Really like this recipe. Do you ever crack the nuts and coriander seeds or just leave them whole?
Thinking with a little cure 2 this would air dry quite nicely
I have not cracked the seeds and pine nuts no..however, i do dry fry them which releases the oils. Not eseential but can make a lovely extra punch.
The overwhelming flavor of this is the orane zest and corinader. It blends well with the liver.
You can omit the pork and just make a liver sausage but i prefer the added texture of the pork.
I agree it would make a great cured asausage. May try some time soon.