Paleo Southern Style Liver Pudding
Discover the rich, savory flavors of Paleo Southern Style Liver Pudding, a healthy twist on a traditional Southern favorite. This gluten-free and dairy-free recipe combines pasture-raised pork liver and ground pork with aromatic spices like sage and thyme, creating a nutrient-dense dish that’s perfect for fans of ancestral cooking. Coconut milk and coconut flour replace conventional thickeners, giving the pudding a creamy yet cohesive texture while keeping it Paleo-friendly. With a comforting blend of sautéed onions, garlic, and a hint of heat from crushed red pepper flakes, this dish can be served chilled or pan-fried to suit your preference. Whether paired with sautéed greens or cauliflower rice, this liver pudding offers a hearty, satisfying option to bring a taste of the South to your Paleo palate.
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Recipe Information
Ingredients
- 1 lb pasture-raised pork liver
- 1 lb pasture-raised ground pork
- 1 medium, finely diced onion
- 3 minced garlic cloves
- 2 tbsp coconut flour
- 1 cup coconut milk
- 2 tbsp pork fat or lard
- 2 tsp sea salt
- 1 tsp black pepper
- 1 tsp ground sage
- 1 tsp ground thyme
- 0.5 tsp crushed red pepper flakes
- 1 cup water
Instructions
Heat a large skillet over medium heat and add the pork fat or lard. Once melted, add the diced onions and minced garlic. Sauté for 5-7 minutes, or until the onions are soft and translucent.
Roughly chop the pork liver into smaller pieces. Add the liver, ground pork, and 1 teaspoon of sea salt to the skillet. Cook for about 10 minutes, stirring occasionally, until the liver and ground pork are fully cooked through.
Transfer the cooked liver and pork mixture to a food processor or blender. Blend until the mixture is smooth but still slightly textured. Set aside.
In the same skillet, reduce the heat to low and whisk together the coconut milk, water, coconut flour, remaining sea salt, black pepper, sage, thyme, and red pepper flakes. Simmer for 3-4 minutes until the mixture starts to thicken slightly.
Return the blended liver and pork mixture to the skillet. Stir well to combine with the coconut milk mixture, ensuring everything is evenly mixed.
Continue cooking on low heat for 10 minutes, stirring frequently to prevent sticking, until the mixture becomes thick and forms into a cohesive pudding-like consistency.
Taste and adjust seasoning as needed. Remove from heat and transfer the liver pudding to a loaf pan or similar container to shape and cool. Press the mixture firmly to remove any air pockets.
Let the liver pudding cool completely at room temperature before refrigerating. Refrigerate for at least 4 hours or overnight to allow it to set.
Slice and serve either chilled or pan-fried as a side dish or main course. It pairs wonderfully with sautéed greens or cauli-rice for a classic Paleo Southern-style meal.
Nutrition Facts
Calories |
2384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.2 g | 181% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1666 mg | 555% | |
| Sodium | 5298 mg | 230% | |
| Total Carbohydrate | 68.8 g | 25% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 25.2 g | ||
| Protein | 204.2 g | 408% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 234 mg | 18% | |
| Iron | 110.1 mg | 612% | |
| Potassium | 2771 mg | 59% | |
*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.
