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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.

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Bon mots

"In the Barbecue is any four footed animal -- be it mouse or mastodon -- whose dressed carcass is roasted whole... at its best it is a fat steer, and must be eaten within an hour of when it is cooked. For if ever the sun rises upon Barbecue, its flavor vanishes like Cinderella's silks, and it becomes cold baked beef -- staler in the chill dawn than illicit love."

-- William Allen White (American reporter. 10 February 1868 - 31 January 1944)

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