On 2017-11-26, Wayne Boatwright > wrote:

> Common in the Carolinas, Tennessee, and Mississippi

Wow! Common in 3 out of 50 states. No wonder I've missed it.

> In its simplest form, made from pork liver and pork chops, and
> seasoned simply with salt, lots of black pepper, and sage. No
> fillers like cornmeal, rice, or eggs.

> Remove veins and cartelage from the liver.

WTF is "cartelage" (sic) and where does one find it in pork liver?
Sorry, but I've only eaten chicken and beef liver. I recall no
cartilage, in either.

> Simmer with the pork chops until fork tender.

What kinda "pork chops" you getting? I have never in my life seen a
pork chop become "fork tender". BTW, exactly WTF is "fork tender" and
precisely WHAT are you "simmering" them chops, in?

> Allow to cool completely.

Hey, I get that one. See, I'm not so dumb!

> Put liver and pork through the fine blade of a meat grinder (do not
> use a food processor).

I have no "meat grinder". Why can't I use my FP?

> mix well together in large mixing bowl, adding salt, lots of black
> pepper, and a generous amount of ground sage, and a dash of allspice
> (optional). Add enough cooking liquid to moisten (not soupy).
>
> Pack into greased loaf pan (preferably glass), then seal surface
> tightly with plastic wrap. Allow to chill overnight.
>
> May be served on crackers or sliced on a sandwich, Some folks like
> to fry slices of it
>
> Made from all meat with no fillers.
>
> Other versions include various fillers but they're neither original
> nor athentic.

Hey! ....I'm still trying to figure out where one find 'cartilage' in
a liver. Still, sounds like a good "terrine". Thnx.

nb