Liver Pudding

Preparation info
    • Difficulty

      Medium

Appears in

By John Martin Taylor

Published 1992

  • About

Not every Lowcountry butcher makes liver pudding; even fewer home cooks do. The tradition seems strongest about 70 miles inland, where German and Swiss immigrants settled in the early 18th century. Foots Brodie of Orangeburg and Frank McCormack of Ehrhardt are butchers whose puddings were legend. Closer to the coast, puddin’ contains a lot more rice.

Method