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Thread: REC: Liver Pudding (don't grimace)

  1. #1
    Wayne Boatwright Guest

    Default REC: Liver Pudding (don't grimace)

    Another old southern recipe. Good served with a coarse ground mustard.


    * Exported from MasterCook *

    Liver Pudding

    Recipe By :
    Serving Size : 1 Preparation Time :0:00
    Categories :

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 Pound Pork Liver
    1 Pound Pork Chops -- boneless
    1/2 Teaspoon Salt
    1/2 Teaspoon Black Pepper
    1/2 Teaspoon Crushed Red Pepper Flakes
    1 Teaspoon Ground Sage

    Clean the liver and trim away the excess fat, membrane and veins. Cook the
    liver and porkchops over medium heat, in separate pots, until they are
    thoroughly done and a fork easily inserts in them. Cook them separate to
    avoid overcooking either. Save the stock from the porkchop.

    Cut the liver and porkchop into small cubes and then run them thorough a
    meat grinder together. In a pinch you can use a food processor but you want
    to grind the meat, not liquify it. You want it finely ground but not
    creamy.

    Stir in the salt, two types of pepper, and sage. Taste it and see if you
    want more seasoning. Use some of the liquid from your pork chops to
    moisten your mixture so that it sticks together nicely.

    Pack the mixture tightly into a lightly oiled pyrex loaf pan. Cover with
    plastic wrap and refridgerate for a day to allow the flavors to blend and
    the texture to set in. After a day it should be set enough where you can be
    removed and wrapped tightly in plastic wrap or transferred to a storage
    container. It will keep for several days in the fridge.


    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

  2. #2
    pavane Guest

    Default Re: Liver Pudding (don't grimace)


    "Wayne Boatwright" <[email protected]> wrote in message
    news:[email protected] .247...
    | Another old southern recipe. Good served with a coarse ground mustard.
    |
    |
    | * Exported from MasterCook *
    |
    | Liver Pudding
    |
    | Recipe By :
    | Serving Size : 1 Preparation Time :0:00
    | Categories :
    |
    | Amount Measure Ingredient -- Preparation Method
    | -------- ------------ --------------------------------
    | 1 Pound Pork Liver
    | 1 Pound Pork Chops -- boneless
    | 1/2 Teaspoon Salt
    | 1/2 Teaspoon Black Pepper
    | 1/2 Teaspoon Crushed Red Pepper Flakes
    | 1 Teaspoon Ground Sage
    |
    | Clean the liver and trim away the excess fat, membrane and veins. Cook the
    | liver and porkchops over medium heat, in separate pots, until they are
    | thoroughly done and a fork easily inserts in them. Cook them separate to
    | avoid overcooking either. Save the stock from the porkchop.
    |
    | Cut the liver and porkchop into small cubes and then run them thorough a
    | meat grinder together. In a pinch you can use a food processor but you want
    | to grind the meat, not liquify it. You want it finely ground but not
    | creamy.
    |
    | Stir in the salt, two types of pepper, and sage. Taste it and see if you
    | want more seasoning. Use some of the liquid from your pork chops to
    | moisten your mixture so that it sticks together nicely.
    |
    | Pack the mixture tightly into a lightly oiled pyrex loaf pan. Cover with
    | plastic wrap and refridgerate for a day to allow the flavors to blend and
    | the texture to set in. After a day it should be set enough where you can be
    | removed and wrapped tightly in plastic wrap or transferred to a storage
    | container. It will keep for several days in the fridge.
    |
    |
    | --
    | Wayne Boatwright
    |
    | "One man's meat is another man's poison"
    | - Oswald Dykes, English writer, 1709.

    Interesting collection of recipes, Wayne, particularly the
    ricotta and fig pie and this one. Thanks.

    BTW what are the liver and chop cooked in?

    pavane



  3. #3
    Wayne Boatwright Guest

    Default Re: Liver Pudding (don't grimace)

    On Sat 21 Feb 2009 08:08:45a, pavane told us...

    > Interesting collection of recipes, Wayne, particularly the
    > ricotta and fig pie and this one. Thanks.


    Thanks, Pavane. The ricotta and fig pie is one of my favorite ways of baking
    with ricotta.

    > BTW what are the liver and chop cooked in?


    My grandmother always cooked both the liver and chop in bacon fat. I usually
    do, too, unless I've run out. Then I use a neutral oil.

    --
    Wayne Boatwright

    "One man's meat is another man's poison"
    - Oswald Dykes, English writer, 1709.

  4. #4
    bulka Guest

    Default Re: REC: Liver Pudding (don't grimace)

    On Feb 21, 2:38 am, Wayne Boatwright <wayneboatwri...@arizona.usa.com>
    wrote:
    > Another old southern recipe. Good served with a coarse ground mustard.
    >
    > * Exported from MasterCook *
    >
    > Liver Pudding
    >
    > Recipe By :
    > Serving Size : 1 Preparation Time :0:00
    > Categories :
    >
    > Amount Measure Ingredient -- Preparation Method
    > -------- ------------ --------------------------------
    > 1 Pound Pork Liver
    > 1 Pound Pork Chops -- boneless
    > 1/2 Teaspoon Salt
    > 1/2 Teaspoon Black Pepper
    > 1/2 Teaspoon Crushed Red Pepper Flakes
    > 1 Teaspoon Ground Sage
    >
    > Clean the liver and trim away the excess fat, membrane and veins. Cook the
    > liver and porkchops over medium heat, in separate pots, until they are
    > thoroughly done and a fork easily inserts in them. Cook them separate to
    > avoid overcooking either. Save the stock from the porkchop.
    >
    > Cut the liver and porkchop into small cubes and then run them thorough a
    > meat grinder together. In a pinch you can use a food processor but you want
    > to grind the meat, not liquify it. You want it finely ground but not
    > creamy.
    >
    > Stir in the salt, two types of pepper, and sage. Taste it and see if you
    > want more seasoning. Use some of the liquid from your pork chops to
    > moisten your mixture so that it sticks together nicely.
    >
    > Pack the mixture tightly into a lightly oiled pyrex loaf pan. Cover with
    > plastic wrap and refridgerate for a day to allow the flavors to blend and
    > the texture to set in. After a day it should be set enough where you can be
    > removed and wrapped tightly in plastic wrap or transferred to a storage
    > container. It will keep for several days in the fridge.
    >
    > --
    > Wayne Boatwright
    >
    > "One man's meat is another man's poison"
    > - Oswald Dykes, English writer, 1709.


    OK. I could enjoy this. But when do nomal folk eat it? Breakfast
    meat? A dinner side? Snakkies?

    One man's fish is another man's poissons.

    B

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