This spiced and sauced liver pudding mixture can alternatively be formed into cakes or patties and cooked in butter in a frying pan. Because it is a little bit runny, drop it from a spoon like pancakes instead of forming them into patties.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Total Time: | 1 hr 30 mins |
| Servings: | 8 |
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
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Put 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 a mold with bay leaves on top of mold and bake 1 to 1 1/2 hours.
Nutrition Facts
| Calories | 125 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 0 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 521 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Looks great will make when I get the ingredients from the store I love liver pudding from my childhood
Tried this and my mom loved it
A very interesting recipe. It’s not the North Carolina version of liver pudding though. NC liver pudding can be cut and fried, just as liver mush can. It’s generally pretty solid though and can be eaten as a sandwich. This liver pudding is like a cross between the liver pudding I knew and braunschweiger with a pudding-like consistency that’s great served warm. It wasn’t what I was looking for in a recipe, but it is GREAT. 😀
Brilliant! I could not find allspice anywhere in Montenegro, so tried it with a mix of chilli and cinnamon – I forgot to buy milk (I never use cow snot normally) so used sour cream for the sauce: I will play with this recipe again, simple, quick and tasty! The onion is best blended, finer the better. Served with a beetroot chutney – spiced up! Yum yum!
Sorry, but I could not stand this. (I tried it exactly like the recipe said so I did rate it fairly)I am very sorry but I just thought you should know.
I did not care for this recipe.
I have been looking for a recipe like this for years. It is like the old German farmers around here used to make. My only change was to process the meats, onions and spices very fine in the food processor. It turned out a lot like braunsweiger. Which isn’t bad. Excellent.
Not bad…