Liver Pudding

Preparation info
  • Yield:

    6 to 8

    • Difficulty


Appears in
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This is a Southern version of an easily and well-made pâté. It is the creation of my good friend Edna Lewis, a native of Virginia and one of the best cooks I know.


  • pounds pork liver, preferably in one piece (see note)
  • pounds fresh pork jowl (see


  1. Put the liver and pork in a kettle and add the onion and water to cover. Bring to the boil. Cover and cook about 2 hours.
  2. Preheat the oven to 275 degrees.
  3. Remove the meats and onion from the kettle. There should be