Liver Pudding Recipe

Southern-style liver pudding is a surprisingly delicious addition to a hearty breakfast or brunch. Especially popular in North Carolina, this pork-based meatloaf is similar to the sausage patty, but with a smoother texture and a slightly spicy, earthy flavor. 

What is Liver Pudding?

This delicious dish is often found on a Sunday breakfast plate in the South. It is made using a puree of pig’s liver (and sometimes other parts), combined with cornmeal and a wide array of seasonings. 

The result is a rich, smooth and flavorful meat spread that’s delicious alongside your classic breakfast platter. Quite often, liver pudding is made using leftover pork and trimmings, making it a deliciously economic alternative to other breakfast meats. 

Key Ingredients

The main ingredient for this recipe is pork liver. For a richer, more flavorful end result, we’ll also be including pork shoulder. When it comes to liver pudding, the seasonings are just as important as the pork. For a classic taste, some salt, black pepper and sage should do the trick. Feel free to add in your own seasonings and spices for customized flavor. 

How to Make Liver Pudding?

Homemade liver pudding couldn’t be easier to make. Before you begin, be sure to trim the liver, taking care to remove the membrane. Cut the liver and pork shoulder into ½-inch inch cubes, then place in a large pot filled with water. Bring to a boil and reduce to a simmer. Cook until tender, which should take around 3 hours. Once cooked, transfer the meat to a food processor. Reserve the leftover cooking liquid for later. 

To the food processor, add your seasonings and pulse until you have a fine mince. Put the mince back into the pot with the liquid and bring to a boil. Stir in the cornmeal and flour, a little at a time, until it reaches a batter-like consistency. Remove from the heat and let it cool for 30 minutes, before pouring into a loaf pan. Refrigerate for at least four hours before serving.

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5 from 1 vote

Homemade Liver Pudding Recipe

Southern-style liver pudding is a surprisingly delicious addition to a hearty breakfast or brunch. Especially popular in North Carolina, this pork-based meatloaf is similar to the sausage patty, but with a smoother texture and a slightly spicy, earthy flavor.

Servings 8

Ingredients

• 1 pork liver trimmed with membrane removed
• 2 1/2 lb pork shoulder
• 1 1/4 cups chopped sage or 1 teaspoon dried sage
• 3 tbsp salt
• 1 tbsp black pepper freshly ground
• 1 1/2 cups cornmeal fine
• 1 1/2 cups all-purpose flour

For Frying – Optional

• 1 teaspoon olive oil
• 1 teaspoon butter unsalted recommended

Instructions

• Place the pork liver and pork shoulder on a work surface. Cut into ½-inch inch cubes using a butcher knife. Then place in a 8-10 quart pot and cover with water. Bring to a boil and reduce to a simmer. Cook until tender, about 3 hours.
• Lift the cooked meat out of the pot using a slotted spoon, reserving the cooking liquid. Add the meat to a food processor along with the sage, salt and pepper. Pulse several times until the consistency reaches that of a fine mince.
• Turn the minced meat back into the pot with the liquid and bring to a boil. Using a wooden spoon, stir in the cornmeal and flour, alternating ¼ cup at a time until it reaches a batter-like consistency. Remove from the heat and let it sit for 30 minutes. Then pour into a loaf pan and refrigerate for 4 hours or overnight to let it set.