On 28 Aug 2006 02:48:45 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>Michael,
>
>I found my mother's notes and translated them into a recipe in MasterCook.
>Hope you like it.
>
>
>* 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
> 1/4 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 pork chops in small amounts of water over medium heat, in
>separate pots, until they are thoroughly done and a fork can easily be
>inserted in them. Cook them separately 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 refrigerate for a day to allow the flavors to blend and
>the texture to set in. After a day it should be set enough where it can be
>removed and wrapped tightly in plastic wrap or transferred to a storage
>container. It will keep for several days in the fridge.
>
> - - - - - - - - - - - - - - - - - - -
>
>NOTES : I like to season this more highly than my mother and grandmother
>did. I add a bit more salt and quite a bit more black pepper and red
>pepper. Of course, adjust the amounts according to taste.


Those of us who live in the South can find liver pudding on the
grocer's shelves. I know one available here in NC also has corn meal
in it. Seems to me I used to eat it when I was a child. Maybe I will
try it again sometime.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974