Pork Liver Pudding Recipes

PORK LIVER PUDDING

Pork Liver Pudding image

This mixture baked with spices and sauces can also be made into cakes or patties and fried in butter in a frying pan. It is a little bit runny so don't shape patties, just drop it from a spoon like pancakes.

Provided by Sandy H.

Categories Main Dish Recipes

Time 1h50m

Yield 8

Number Of Ingredients 11

Ingredients

½ pound pork liver
½ pound ground pork
1 ½ teaspoons salt
1 pinch ground black pepper
1 dash ground allspice
1 onion, chopped
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 egg
2 bay leaves

Steps:

Preheat oven to 325 degrees F (165 degrees C).
Put the liver, ground pork, salt, pepper, allspice and onion in a food processor or meat grinder and let it run until mixture is still slightly coarse.
To make sauce: Melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth.
Combine sauce, egg and meat mixture and stir. Put in mold with two bay leaves on top of mold and bake for an hour to an hour and a half.

Nutrition Facts : Calories 125.3 calories, Carbohydrate 4.2 g, Cholesterol 91.8 mg, Fat 7.3 g, Fiber 0.3 g, Protein 10.3 g, SaturatedFat 3.2 g, Sodium 520.8 mg, Sugar 2.1 g

PORK LIVER PUDDING ( SPREAD / DIP )

Pork Liver Pudding ( Spread / Dip ) image

Make and share this Pork Liver Pudding ( Spread / Dip ) recipe from Food.com.

Provided by Robb Dabbs

Categories Lunch/Snacks

Time P1DT30m

Yield 1 batch

Number Of Ingredients 5

Ingredients

1 lb pork liver
1 1/2 lbs boneless pork chops
salt
black pepper
red pepper flakes

Steps:

Simmer the pork liver and pork chops separately until tender.
Reserve cooking liquid from pork chops.
Cool, cut both in small pieces and put through medium or fine blade of food chopper.
(Food processor does not work well as it makes it too pasty.) Combine ground liver and pork, adding 1-1/2 teaspoo ns salt, 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes.
Mix thoroughly, taste and adjust seasonings.
Add 1/2 cup or more of reserved cooking liquid to meat mixture, sufficient to bind but not soupy.
Pack mixture firmly into lightly greased Pyrex loaf pan.
Cover surface of meat with greaseproof paper and bake at 350 degrees F. for 1/2 hour.
Cool to room temperature, then refrigerate for at least 24 hours to develop flavor.
Slice and serve with toast points, melba toast, or make small sandwiches.

Nutrition Facts : Calories 1665.4, Fat 63.9, SaturatedFat 22, Cholesterol 1827.9, Sodium 723.2, Carbohydrate 11.3, Protein 244.1

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