Grandma's Liver Pudding
Feb 27, 2016
Anyone who ever knew much about my father, knew also that he was very fond of dishes containing liver; including the sausages known as liverwurst, braunschweiger, and in particular, homemade liver pudding.
For those who don't know, braunschweiger is just smoked liverwurst (or these days, perhaps, liverwurst to which commercial liquid smoke has been added...), but liver pudding is a completely different, and much simpler, thing. I confess to having enjoyed all three, and since my own foray into sausage-making, have come to realize the truth of the old adage (paraphrased):
"There are two things that the squeamish should never observe in the making: sausages and laws..."
Anyhow, recipès for liver sausages are widely available on the Internet, but I only recently succeeded in my campaign to harass my mother into giving up the recipè the she and my Grandmother used in making her homemade liver pudding. I haven't tried to make it on my own, yet, but here it is:
Suggested Equipment:
- Sausage grinder
- Selection of bowls
- Sauce pan, 3 or 4 quart
- Common kitchen tools and measures
Ingredients:
| 2 | lb | Pork liver, | Fresh |
| 1 | ea | Pigs feet, | Package of 3 or 4 |
| 1 | ea | Onion, | Fresh, medium |
| 2 | Tbs | Sage, | Dry, ground |
| 1 | tsp | Salt, | Common |
| ¼ | tsp1 | Black pepper, | Dry, ground |
| ½ | tsp1 | Vinegar2, | Apple cider |
Directions:
Let me be very clear on this: I have not, as of this date, attempted to make this dish. I will, at some point do so, but this page is simply an effort to record what my Mom remembers, while she is still available.
Boil liver and pig's feet separately, until very tender. Peel and de-vein the liver, and de-bone the pigs feet. Roughly chop the liver.
Peel, clean, and roughly chop the onion.
Hand-mix the meat, skin, and gelatin, with the rough-chopped liver and onion; then grind the mix through a 6mm plate.
Add the remaining ingredients to the ground meat mix, and again thoroughly hand-mix. If a smoother texture is desired put this final mixture through the grinder again, using a 3 mm or 4 mm plate.
Following the final mixing/grinding, press the mixture into a chilled bowl or other container. Refrigerate until firm - at least overnight. Slice and serve as a cold-cut.
Most of the grinding and mixing can be accomplished by simply using a modern food processor, with adequate capacity, to process the cooked meats, gelatin, and other ingredients, to the desired consistency.
Slices may also be battered and fried as a main meat dish.
Catagories: Meat, Pork, Liver, Sausage, Cold Cuts