Low Fat Southern Style Liver Pudding
Discover the savory charm of Low Fat Southern Style Liver Pudding, a delightful twist on a traditional favorite that combines classic Southern flavors with a healthier approach. Made with lean chicken liver, ground pork, and rolled oats, this recipe is a low-fat alternative without sacrificing any of the rich, hearty taste. Aromatic vegetables like onion, celery, and garlic are sautéed to enhance depth, while a balanced blend of sage, thyme, and black pepper provides the signature seasoning. Apple cider vinegar adds a subtle tang, and the dish is baked to perfection for a firm yet tender texture. Ideal as a breakfast side, this liver pudding pairs wonderfully with grits, eggs, or toast for a true Southern-style meal that’s both comforting and nutritious.
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Recipe Information
Ingredients
- 1 pound Chicken liver (trimmed of fat and connective tissue)
- 0.5 pound Lean ground pork
- 0.5 cup Old-fashioned rolled oats
- 1 medium Onion (finely chopped)
- 2 stalks Celery (finely chopped)
- 2 cloves Garlic (minced)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Ground sage
- 0.5 teaspoon Ground thyme
- 2 cups Chicken stock (low sodium)
- 1 tablespoon Apple cider vinegar
- Non-stick cooking spray
Instructions
Begin by boiling the chicken livers. Place the chicken livers in a medium pot, cover with water, and bring to a gentle boil. Reduce the heat and simmer for 8–10 minutes until the livers are fully cooked. Drain and set aside to cool slightly.
In a non-stick skillet, heat the pan over medium heat and spray it with non-stick cooking spray. Add the chopped onion, celery, and minced garlic. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
In a food processor, combine the cooked chicken livers, sautéed vegetables, rolled oats, ground pork, and spices (salt, pepper, sage, and thyme). Pulse until the mixture is well combined but still slightly coarse in texture.
Transfer the mixture to a large mixing bowl. Gradually add the chicken stock, one cup at a time, stirring thoroughly to ensure even consistency. Mix in the apple cider vinegar for a subtle tang.
Preheat your oven to 350°F (175°C). Spray an 8x4-inch loaf pan with non-stick cooking spray and pour the liver pudding mixture into the pan, smoothing the top with a spatula.
Bake the liver pudding in the preheated oven for 35–40 minutes, or until the loaf is firm and a toothpick inserted into the center comes out clean.
Remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, invert the loaf onto a cutting board and slice into 1/2-inch pieces.
Serve warm as a breakfast side dish or refrigerate slices and reheat as needed. Pair with grits, eggs, or toast for a true Southern experience!
Nutrition Facts
Calories |
1565 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2740 mg | 913% | |
| Sodium | 3174 mg | 138% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 7.3 g | ||
| Protein | 175.7 g | 351% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 214 mg | 16% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 2544 mg | 54% | |
*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.
