I followed the recipe (Marianski’s?) on the sister site, except I substituted chicken livers (since I couldn’t find any pork or calf liver locally).
What a great recipe! The only deviation from the directions I made was poaching the stuffed casings at 150 degrees for 2.5 hours (sous vide). I figured the lower temp would be okay since I poached the livers above the recommended safe internal temperature for organ meats prior to cooling and grinding, and the new safe recommended temp for pork is only 145 degrees.

So much better than store bought!!! More spreadable/better texture, better flavor and without a lingering bitter aftertaste.
I’ll definitely be making this again, and I think next time I’ll cold smoke some for comparison.