Pork Liver Pudding Recipe - Allrecipes.com
Pork Liver Pudding Recipe
  • READY IN ABOUT 2 hrs

Pork Liver Pudding

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 30 mins
  • READY IN

    1 hr 50 mins

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. To make sauce: Melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 24, 2006

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.

 
Most Helpful Critical Review
Apr 28, 2010

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.

 

7 Ratings

Nov 07, 2011

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. :-D

 
Mar 09, 2004

Not bad...

 
Feb 28, 2011

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!

 
Oct 15, 2009

I did not care for this recipe.

 
Jan 19, 2013

Tried this and my mom loved it

 

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Nutrition

  • Calories
  • 125 kcal
  • 6%
  • Carbohydrates
  • 4.2 g
  • 1%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 7.3 g
  • 11%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 10.3 g
  • 21%
  • Sodium
  • 521 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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