> > > >

Liver Pudding



Liver Pudding is type of all-meat sausage without a casing made in North and South Carolina.

It is very similar to a very simple French country pâté.

The main meat in it is pork liver. Very old recipes use only this as the meat.

To allow for a milder taste, however, it has become common to mix the liver with other meat such as ground pork, or pork from pork chops, etc.

The simplest version is pork liver and some pork chops. You remove any veins and gristle from the liver. You then simmer in water the liver together with meat off the pork chops until cooked and tender. Then, you grind the meat through a food mill [1], season it, pack it into a greased loaf pan, and refrigerate it for at least 1 day. You keep it stored in the refrigerator, and use it up within 4 to 5 days.

Technically, Liver Pudding recipes that add cornmeal or another thickener and binder such as flour, cooked rice, egg, etc, are "livermush", but now the distinctions between the two are getting blurred. Traditionally, though, Liver Pudding has a smoother consistency than livermush, and traditionally, it was more focussed on just the liver, while livermush tended to be only about 1/3 liver.

______________________________________
[1] Putting the meat through a food processor gives it the wrong texture; that makes it a pâté.

Cooking Tips

Liver Pudding can be used smeared on crackers, or in slices. Cold slices can be used in sandwiches, or fried up for breakfast.

Please share this information with your friends. They may love it.

Comments

See also:

Pâté

Country Pâté; Liver Pudding; Livermush; Pâté de Contades; Pâté en croûte; Pâté Moulds; Pâté; Strasbourg Paste; Terrine

You may also like:

Bon mots

"Physically [James Beard] was the connoisseur's connoisseur. He was a giant panda, Santa Claus and the Jolly Green Giant rolled into one. On him, a lean and slender physique would have looked like very bad casting."

-- Craig Claiborne (American food writer. 4 September 1920 – 22 January 2000)

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconBagels and Lox Day (Today)
    The 9th of February is a day for bagels, cream cheese and cured salmon slices, usually reserved for Sundays only.
  • food day iconBannock Nicht (Today)
    Bannock Nicht ("Bannock Night") is a festival that was held in Scotland on the same day as Shrove Tuesday. It was also called Faster Even or (Beef) Brose (Broth) Day.
  • food day iconShrove Tuesday (aka Pancake Day) (Today)
    It was forbidden to eat eggs during the period of Lent, which begins on Ash Wednesday tomorrow [1]. The last of the eggs would often be used up in Pancakes on this day, called Shrove Tuesday.

Myth of the Day

Ginger Ale Read more >