Clean the liver, remove the tendons, cut into pieces and puree finely. Peel the onion, cut into pieces and puree finely. Put all ingredients (300 g pureed pork liver, 225 g breadcrumbs, 150 g margarine, 1 pureed onion approx. 50 g, 3 eggs, 5 teaspoons salt, 4 big pinches of coarse sea salt from the mill and 4 big pinches of freshly grated nutmeg) in Put in a bowl, mix / knead well and let stand refrigerated for 30 minutes.