Recipe: Liver Pudding for Lee

Liver Pudding

1 pound pork liver
1 pound boneless pork chops
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red crushed red pepper
A pinch of sage

Clean the liver and trim away the excess fat, membrane and veins. Cook the liver and pork chops over medium heat, in separate pots, until they are thoroughly done and a fork easily inserts in them. Cook them separate to avoid overcooking either. Save the stock from the pork chop.

Cut the liver and pork chop into small cubes and then run them thorough a meat grinder together. In a pinch you can use a food processor but you want to grind the meat, not liquefy it. You want it finely ground but not creamy.

Stir in your salt, two types of pepper, and sage. Taste it and see if you want more seasoning. But many of us need to watch our salt so don't over do it. Use some of the liquid from your pork chops to moisten your mixture so that it sticks together nicely.

Now you have two choices. If you have casings, you can run the pudding back through your meat grinder, stuffing it into the casing as you do. If you do not have casings available locally, you can pack it tightly into a lightly oiled pyrex (glass) loaf pan.

Cover with plastic wrap and refrigerate for a day. I know it's tough but you want the flavors to blend and the texture to set in. After a day you it should be set enough where you can put it in a plastic container if you want. It will keep for several days in the fridge.