Yuck! I am not a fan. I have tried it a couple of times. I too, like it on a cracker, but with mustard too. But even with the mustard and cracker, I still am not a fan.
haven't had it in years. I would always put mustard on it.
It is a wonderful addition to a well rounded palate. We make it with all the head meat and fat tissue along with the neck and some extra belly fat, skin and trim cooked down in water with an onion, a head of garlic, Bay leaves and because we're Black Pepper nuts a heaping tablespoon of whole peppercorns. The amount should equal 2X+ to 3X+ the weight of the liver.The de-boned meat and skinned white tissue is ready for grinding. We like 3/16. Put through the cooked onion, garlic cloves and cooked peppercorns with the meat and tissue. Season to taste. Then grind in the RAW liver and mix. We usually have to can in jars as the large casings were hard to get. In casings we cook for 60 minutes at 210F then chill in an Ice bath. In casings we salted liberally and packed in stoneware covered in lard. That only happened if we had 2 old sows with lots of weight otherwise between us and helpers it disappeared fast enough out of your fridge!