Southern Style Liver Pudding
Experience the rich, savory heritage of the South with this Southern Style Liver Pudding, a timeless comfort food that blends pork liver, pork shoulder, and fragrant herbs like sage and thyme into a flavorful, creamy masterpiece. Slowly simmered and thickened with cornmeal, this dish captures the essence of soul-warming Southern cuisine, while a hint of onion adds a subtle sweetness. Perfectly versatile, it can be served chilled or pan-fried for a crispy, golden exterior. With its hearty texture and earthy flavors, this liver pudding is ideal for breakfast alongside eggs or as a unique appetizer to impress guests. Rustic, traditional, and undeniably satisfying, this is Southern cooking at its finest!
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Recipe Information
Ingredients
- 1 pound pork liver
- 1 pound pork shoulder
- 4 cups water
- 1 medium onion
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon sage
- 0.5 teaspoon thyme
- 1 cup cornmeal
- 2 tablespoons butter
Instructions
Begin by thoroughly rinsing the pork liver under cold water, then pat it dry with paper towels.
Cut the pork liver and pork shoulder into chunks about 1 inch in size.
Peel and quarter the onion.
In a large pot, add the pork liver, pork shoulder, and onion. Cover them with 4 cups of water, ensuring everything is submerged.
Bring the pot to a simmer over medium-high heat. Reduce the heat to low, cover, and cook for approximately 45 minutes or until the meat is cooked through and tender.
Remove the pot from heat. Use a slotted spoon to transfer the meat and onion to a food processor. Reserve the cooking liquid.
Add salt, black pepper, sage, and thyme to the food processor. Pulse until the mixture is finely ground but not completely smooth. Be careful not to over-process.
Return the meat mixture to the pot with the reserved cooking liquid. Stir in the cornmeal gradually, mixing thoroughly.
Place the pot back on the stove over medium heat. Cook, stirring frequently, to prevent sticking, until the mixture thickens, about 20 minutes.
Once thickened, reduce the heat to low and allow the pudding to simmer gently for another 15 minutes, stirring occasionally.
Grease a loaf pan with the butter, then carefully transfer the cooked liver pudding mixture into the pan, smoothing the top to even it out.
Let the pudding cool to room temperature, then refrigerate for at least 2 hours until set or overnight for better results.
Once set, slice the liver pudding. It can be served cold or pan-fried in slices until crispy on the outside before serving.
Nutrition Facts
Calories |
2731 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.6 g | 134% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1831 mg | 610% | |
| Sodium | 4373 mg | 190% | |
| Total Carbohydrate | 193.2 g | 70% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 8.5 g | ||
| Protein | 241.4 g | 483% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 272 mg | 21% | |
| Iron | 115.6 mg | 642% | |
| Potassium | 3898 mg | 83% | |
*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.
