High Protein Southern Style Liver Pudding
Discover the hearty and protein-packed delight of High Protein Southern Style Liver Pudding, a comforting dish steeped in Southern culinary tradition. Made with nutrient-rich pork liver, tender pork shoulder, and a flavorful blend of onions, sage, garlic, and warming spices, this recipe transforms simple ingredients into a delectable, savory pudding. Yellow cornmeal gives it a signature creamy texture, while simmering in a rich broth ensures every bite is flavorful and satisfying. Perfectly versatile, this liver pudding can be served warm and pan-fried to a golden crisp or chilled as a spread for crackers and bread. With its high protein content and bold flavors, this dish is a wholesome, nostalgic nod to Southern cuisine that’s easy to prepare and ideal for sharing!
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Recipe Information
Ingredients
- 1 pound Pork liver
- 1 pound Boneless pork shoulder or butt
- 4 cups Water or chicken broth
- 1 cup Yellow cornmeal
- 1 medium Onion, finely chopped
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 teaspoon Cayenne pepper
- 0.5 teaspoon Ground sage
- 0.5 teaspoon Garlic powder
Instructions
Rinse the pork liver under cold water to remove any excess blood. Cut it into smaller chunks for easier handling.
In a large stockpot or Dutch oven, combine the pork liver, pork shoulder, and 4 cups of water or chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 45 minutes, or until the meats are tender and fully cooked.
While the meats are simmering, finely chop the onion. Set aside.
Once the pork is cooked, carefully remove the liver and pork shoulder from the pot using a slotted spoon. Reserve the cooking liquid. Allow the meats to cool slightly, then pass them through a meat grinder or finely chop them in a food processor. The texture should be smooth but not overly pureed.
Return the ground meats to the pot with the reserved cooking liquid. Add the chopped onion, salt, black pepper, cayenne pepper, ground sage, and garlic powder. Stir to combine and bring the mixture to a gentle simmer.
Slowly sprinkle the cornmeal into the simmering mixture while stirring constantly to prevent clumps. Continue cooking over low heat for 15-20 minutes, stirring frequently, until the mixture thickens into a pudding-like consistency.
Taste and adjust seasonings if necessary. Pour the liver pudding into a greased loaf pan or storage container. Smooth the top with a spatula.
Allow the liver pudding to cool to room temperature, then transfer it to the refrigerator to set for at least 4 hours or overnight.
Once set, the liver pudding can be sliced and pan-fried until crisp, or served chilled as a spread. Enjoy!
Nutrition Facts
Calories |
2495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1683 mg | 561% | |
| Sodium | 4170 mg | 181% | |
| Total Carbohydrate | 149.7 g | 54% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 5.7 g | ||
| Protein | 207.6 g | 415% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 126 mg | 10% | |
| Iron | 113.1 mg | 628% | |
| Potassium | 3377 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
