Pork Liver Pudding Spread Dip Recipes

PORK LIVER PUDDING

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.

BRAUNSCHWEIGER SPREAD

Steps:

• Combine the first seven ingredients; pat into a bowl lined with plastic wrap. Cover with the wrap and chill. Invert onto a serving platter and sprinkle with parsley. Serve with crackers.

PORK LIVER PUDDING ( SPREAD / DIP )

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.