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LOCATION: Recipes >> Variety Meats >> Liver Pudding 01

Print this Recipe    Liver Pudding 01

Liver Pudding

1 lb. pork liver
1 large thick pork chop with bone
salt
black pepper
red pepper flakes

Trim pork liver of all membrane, fat, veins, etc. Leave fat on
pork chop. Simmer pork liver and pork chop in water until both
are fork tender. Reserve cooking liquid. Cut liver and meat from
pork chop into 1" cubes and put both through the coarse blade of
food grinder (food processors don't create the proper texture).
Put through grinder a second or third time until mixture is as
smooth as you like. Put ground liver/pork mixture in large mixing
bowl and season to taste with salt, black pepper, and red pepper
flakes.

Moisten mixture with some of the reserved cooking liquid. Press
finished mixture into lightly oiled glass loaf pan, cover surface
with plastic wrap, and refrigerate at least 24 hours for flavors
to blend. Slice to serve. May be kept refrigerated 4-5 days.

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