Liver Pudding
Liver pudding offers a rich, savory flavor with tender meat and aromatic sage, perfect for hearty breakfasts or comforting meals for those who appreciate traditional, flavorful dishes.
Ingredients
Instructions
- Cook all ingredients, except corn meal, until tender.
- Let cool in the liquid.
- Remove the liver and meat; grind in a food mill.
- Reheat the broth to boiling.
- Stir in the ground meat.
- Add enough corn meal to the boiling mixture, stirring constantly to hold firmly together.
- Cook for 10 minutes.
- Add sage to desired taste.
- Pour into pans to cool.
- When ready to use, slice, roll in flour, and fry in oil until brown.
- Keep some of the broth to make liver mush.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream when mixing in the cornmeal. If you prefer a milder flavor, substitute the red pepper with sweet paprika. Ensure the pork liver is fresh for the best taste. You can also experiment with herbs like thyme or parsley alongside the sage for added depth, as seen in traditional pork recipes.
Serving Suggestions
Liver pudding is delicious served with a side of sautéed greens or alongside crispy bacon slices for breakfast. You can also pair it with a tangy dipping sauce or mustard for added flavor. For a complete meal, serve it with a hearty side like Frozen Green Bean Casserole, which complements the rich flavors of the pudding nicely.
Storage & Reheating
To store leftovers, let the liver pudding cool completely, then wrap it tightly in plastic wrap or transfer it to an airtight container. It can be stored in the refrigerator for up to a week. To reheat, slice the pudding and pan-fry in a little oil over medium heat until warmed through and crispy on the outside.
Nutrition & Diet Analysis (per serving)
Each serving of Liver Pudding contains roughly 118 calories, with 1g protein, 24g carbohydrates, and 2g fat. It is an excellent source of vitamin C (31% of the Daily Value) and vitamin A (22% of the Daily Value). Note that it is relatively high in sodium, at 702mg per serving (31% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken liver instead of pork liver?
Yes, you can substitute chicken liver for pork liver, but keep in mind that chicken liver has a milder flavor and cooks faster. Adjust the cooking time accordingly to ensure both the liver and meat are tender.
How can I make this recipe gluten-free?
To make liver pudding gluten-free, simply replace the plain corn meal with a gluten-free cornmeal or use a gluten-free flour blend for coating before frying. Always check the labels of your ingredients to ensure they are gluten-free.
Can I freeze liver pudding?
Yes, liver pudding can be frozen for later use. After it has cooled completely, wrap individual portions in plastic wrap and place them in a freezer-safe container. It can be frozen for up to three months. Thaw in the refrigerator before reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).