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
1pork livertrimmed with membrane removed
2 1/2lbpork shoulder
1 1/4cupschopped sageor 1 teaspoon dried sage
3tbspsalt
1tbspblack pepperfreshly ground
1 1/2cupscornmealfine
1 1/2cupsall-purpose flour
For Frying - Optional
1teaspoonolive oil
1teaspoonbutterunsalted 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.