Low Sodium Southern Style Liver Pudding
Experience the savory, rich flavors of tradition with our Low Sodium Southern Style Liver Pudding, a healthier take on a Southern classic. Crafted with pork liver, lean ground pork, aromatic spices like smoked paprika and sage, and hearty stone-ground cornmeal, this recipe strikes the perfect balance between indulgent and mindful eating. It’s simmered, blended to silky perfection, and thickened into a pudding-like consistency before being chilled and served. Whether you enjoy it sliced as-is or pan-fried for a crispy edge, this homemade, low-sodium variation of liver pudding is sure to win over both seasoned fans and curious newcomers. Perfect for brunch, breakfast, or as a unique savory appetizer, this dish is proof that comfort food can be deliciously nutritious.
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Recipe Information
Ingredients
- 1 pound Pork liver
- 1 pound Ground pork (lean, unsalted)
- 4 cups Water
- 1 large Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika (unsalted)
- 1 teaspoon Dried sage
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cloves
- 1.5 cups Stone-ground cornmeal
- 2 cups Low sodium chicken stock
- 1 tablespoon Olive oil or unsalted butter (for greasing)
Instructions
Rinse the pork liver thoroughly under cold running water to remove any impurities, then pat dry with paper towels and roughly chop into small pieces.
In a large stock pot, combine the chopped pork liver, ground pork, water, diced onion, and minced garlic. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 30-40 minutes until the liver and pork are fully cooked and tender.
Carefully remove the pot from heat. Drain the mixture, reserving the cooking liquid. Set the liquid aside for later use.
Transfer the cooked liver, pork, onion, and garlic to a food processor or blender. Pulse until the mixture forms a fine, smooth paste. You may need to work in batches.
Return the liver mixture to the pot. Stir in the ground black pepper, smoked paprika, dried sage, ground allspice, and ground cloves. Mix well to evenly distribute the seasonings.
In a separate small bowl, whisk together the reserved cooking liquid, low sodium chicken stock, and stone-ground cornmeal. Gradually pour the cornmeal mixture into the pot with the liver mixture, stirring constantly to prevent lumps.
Place the pot back on medium heat. Cook, stirring continuously, until the mixture thickens to a pudding-like consistency, approximately 10-15 minutes.
Grease a loaf pan or casserole dish with olive oil or unsalted butter. Pour the liver pudding mixture into the prepared pan and smooth out the surface using a spatula.
Allow the liver pudding to cool to room temperature, then refrigerate it for at least 2 hours or until firm.
To serve, slice the chilled liver pudding into thick slices. Optional: Pan-fry the slices in a skillet over medium heat until warmed through and slightly crispy on the edges before serving.
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.3 g | 26% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 286 mg | 95% | |
| Sodium | 157 mg | 7% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 1.4 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 55 mg | 4% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 559 mg | 12% | |
*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.
