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Liver Pudding
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1 lb. pork Liver
1-1/2 lb. thick cut pork ribs, Boston butt or equivalent (the amount of meat should slightly outweigh the liver)
Water
2 teaspoons salt
2 teaspoons pepper
3 teaspoons rubbed sage
Place liver and ribs in a 4 quart pot. Cover meat with water and simmer, covered, until very tender. About 15 minutes for the liver and one hour for the pork. Remove meat from the pot as it becomes tender. Leave the cooking liquids in the pot.
Bone meat and along with liver put through a food grinder using the coarse blade.
Return ground meat to the pot with all liquids. Add seasonings. Simmer uncovered until very thick but still some broth when lifted with a slotted spoon.
Serve on hot cakes for a delicious breakfast.
This freezes well and is best stored in family portions. A 13 ounce portion is adequate for two persons.
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