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.

--
Wayne Boatwright

Oh pshaw, on Sun 27 Aug 2006 07:06:36p, Steve Wertz meant to say...

> On 28 Aug 2006 02:48:45 +0200, Wayne Boatwright 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
>
> Makes me hungry for some braunschweiger, which is made in much
> the same way except I use onion and a bit more spice. And bacon
> fat.

Braunschweiger and liverwurst are two of my favorite but infrequent
indulgences. I like both with onion in a sandwich.

--
Wayne Boatwright
__________________________________________________

A penny saved is a penny.

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

Oh pshaw, on Mon 28 Aug 2006 12:01:34p, Steve Wertz meant to say...

> On 28 Aug 2006 07:46:22 +0200, Wayne Boatwright wrote:
>
>> Braunschweiger and liverwurst are two of my favorite but infrequent
>> indulgences. I like both with onion in a sandwich.
>
> Like this one:
> http://www.lewrockwell.com/edmonds/hoffbrau.jpg
>
> Yes - a rare indulgence indeed. That's a pound of braunschweiger.
> They throw in a free beer to help wash it down.
>
> 1560 calories, and 75% calories from fat (I think that's about 110
> grams of fat). The beer helps bring the calories from fat down to
> about 72%.
>
> -sw
>

Now *there's* a sandwich!

--
Wayne Boatwright
__________________________________________________

Why Hello, Mister `Bring-Back-The-Death-Penalty!'
- Bloom County

Oh pshaw, on Mon 28 Aug 2006 12:17:44p, The Cook meant to say...

> 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.

Yes, I know it was in the stores in NE MS where my grandmother lived, but
she would never buy it. Always made her own.

--
Wayne Boatwright
__________________________________________________

Why Hello, Mister `Bring-Back-The-Death-Penalty!'
- Bloom County