Liver Loaf

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 8oz liver
  • 2oz rindless streaky bacon
  • 4oz pork sausage meat
  • 1 medium-sized onion
  • 2oz soft white breadcrumbs
  • 1 teaspoon Worcester sauce
  • 1 egg
  • ¼ pint water
  • Salt and pepper


    Fry the liver lightly in a little butter or bacon fat. Put the liver through a coarse mincer with the bacon and onion. Mix with the sausage meat, breadcrumbs, sauce, egg and seasoning. Add enough of the water to make a soft mixture. Put into a greased loaf tin or terrine and cover with a lid or foil. Bake at 400°F, 200°C, gas mark 6 for forty-five minutes. Cool and serve in slices. A little sage is nice added to this mixture if the sausage meat is not highly seasoned.