Liver Pudding

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 note), or pounds fresh unsalted pork belly or uncured bacon
  • 1 onion (about ½ pound), peeled
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 teaspoon finely chopped fresh sage, or ½ teaspoon dried


  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 2 cups of broth. If there is more, skim off the clearest top portion, discarding the bottom portion with its meat residue.
  4. Cut the meats into small chunks. Using a meat grinder or food processor, coarsely grind the meats and onion. Spoon and scrape into a mixing bowl. Stir in the 2 cups reserved broth. The mixture will be quite thin.
  5. Stir in the salt, pepper, and sage. Mix well and pour into a heavy tin loaf pan or 2-quart casserole. Place in the oven and bake 2½ hours. The long cooking helps to develop the flavor of the pudding and makes it easy to slice. When cool, place in a cold place or in the refrigerator.
  6. Serve sliced with buttered toast.