My Wurstler Group (5 guys getting together and make Wurst) agree, this is a top of the line Wurst Loaf.
Original recipe is from the Butcher who used to be across the street in the Bavarian town I grew up in.
Last time I found a way to make this great Loaf even better!!   See Note Below!

Ingredients:

•    4 lbs    Lean Pork Cubes cut into 1 inch Cubes (Pork Sirloin Pieces)
•   4½ g    Pink Cure
•    22 g    Salt

•  10 lbs    Pork Shoulder Butts, trimmed & ground (fine plate)
• 11¼ g    Pink Cure
•    55 g    Salt
•    25 g    Seasoning Premix
•    14 g    Sugar
•    14 g    Baking Powder
•   1 tsp    Maggi Liquid Seasoning
•   1 cup    Fresh Onion, diced
• 1 each    Green and Red Pepper

Directions:

Day 1:
Coat the pork cubes with the smaller amounts of pink cure and salt and refrigerate overnight.

Day2:
Place ground meat in a bowl.
Clean Peppers, slice into thin strips and set aside.
Weigh all seasoning and dissolve in about 1 quart ice-cold water.
Combine the seasoning with the meat and knead thoroughly – until it binds.
Knead in the meat cubes, peppers and onion.
Transfer into commercial loaf pans (7 pounds each) and bake at low temperature (250°F) for about 3 hours.
Check temperature with a meat thermometer, the loaf is done when the inside temperature is at 155°F.

Can also be divided and transferred to 2 pound aluminum loaf pans for smaller loaves; wrapped and frozen. Adjust cooking time accordingly!

Great to even Better:
Cure double the amount of Lean Meat Cubes and fold them into the original amount of Ground Meat!

Roemerbraten Seasoning:

•   75 g    Black Pepper
•   12 g    Mace
•   12 g    Ginger
•   12 g    Cardamon