Liver Pudding

Name: Liver Pudding
Yield: Yield: 6 to 8 Servings.
Cuisine: United States
Ingredients: Freshly ground pepper to taste; 1 teaspoon finely chopped fresh sage, or ½ teaspoon dried; Salt to taste, if desired; 1 onion (about ½ pound), peeled; 1½ pounds fresh pork jowl (see note), or 1½ pounds fresh unsalted pork belly or uncured bacon; 1½ pounds pork liver, preferably in one piece (see note)

Preparation info

Yield:
6 to 8
Servings.

Difficulty
Medium

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.

Ingredients

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

Americas
United States
Starter
Gluten-free

Method

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.
Preheat the oven to 275 degrees.
Remove the meats and onion from the kettle. There should be