Get ready to try out these amazing liver pudding recipes that will satisfy your taste buds and leave you wanting more!
South Carolina liver pudding is a traditional Southern dish that has been enjoyed for generations. This savory dish is made with pork liver, cornmeal, and a blend of spices that give it a unique flavor that is both rich and satisfying. In this article, we will be sharing two delicious liver pudding recipes that will make your taste buds dance with joy.
Recipe 1: Classic South Carolina Liver Pudding
- 1 lb pork liver
- 1 cup yellow cornmeal
- 1 cup water
- 1/2 cup onion, finely chopped
- 2 tbsp sage, chopped
- 1 tbsp salt
- 1/2 tbsp black pepper
- 1/2 tbsp red pepper flakes
- 1/2 tbsp sugar
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1/2 tbsp paprika
- 1/2 tbsp cayenne pepper
- 1/2 stick butter, melted
- Wash the pork liver thoroughly and remove any membranes or veins. Cut the liver into small pieces and grind it in a meat grinder or food processor.
- In a large bowl, combine the ground liver, cornmeal, water, and onion. Mix well.
- Add the sage, salt, black pepper, red pepper flakes, sugar, garlic powder, onion powder, paprika, and cayenne pepper to the bowl. Mix well.
- Grease a 9-inch loaf pan with the melted butter. Pour the liver pudding mixture into the pan.
- Bake the liver pudding in a preheated oven at 350°F for 45-50 minutes, or until the pudding is firm and lightly browned.
- Remove the liver pudding from the oven and let it cool for 10 minutes. Slice and serve.
- Calories: 200
- Protein: 16g
- Fat: 13g
- Carbohydrates: 4g
- Fiber: 0g
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
- Meat grinder or food processor
- 9-inch loaf pan
Serve the liver pudding sliced on a plate with grits, eggs, or toast for breakfast. It also makes a great sandwich filling when combined with mustard, pickles, and bread.
For a spicier version of this recipe, increase the amount of red pepper flakes and cayenne pepper. You can also add other spices like thyme, oregano, or rosemary for a more complex flavor.
If you don’t have pork liver, you can use beef or chicken liver instead. You can also substitute the cornmeal with breadcrumbs or flour.
Store the leftover liver pudding in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 3 months.
- Make sure to wash the pork liver thoroughly and remove any membranes or veins before grinding it.
- Use a sharp knife to chop the onion finely.
- Grease the loaf pan with melted butter to prevent sticking.
Frequently Asked Questions:
What does liver pudding taste like?
Liver pudding has a savory and slightly spicy flavor that is similar to liverwurst or pâté.
Can I use a blender instead of a meat grinder?
Yes, you can use a blender or food processor to grind the liver, but it may not be as fine as using a meat grinder.
Recipe 2: Fried South Carolina Liver Pudding
- 1 lb pork liver pudding
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp cayenne pepper
- 1/2 cup vegetable oil
- Cut the liver pudding into 1/4-inch slices.
- In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper.
- Dredge each slice of liver pudding in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Once the oil is hot, add the liver pudding slices to the skillet in a single layer.
- Cook the liver pudding for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the liver pudding from the skillet and place on a paper towel to drain any excess oil.
- Serve hot.
- Calories: 300
- Protein: 16g
- Fat: 24g
- Carbohydrates: 8g
- Fiber: 0g
Preparation Time: 10 minutes
Cooking Time: 8-10 minutes
- Large skillet
Serve the fried liver pudding with grits, eggs, or toast for breakfast. It also makes a great appetizer when served with mustard or hot sauce.
You can add other spices like thyme, rosemary, or smoked paprika to the flour mixture for a more complex flavor. You can also substitute the vegetable oil with bacon grease for a richer taste.
If you don’t have pork liver pudding, you can use beef or chicken liver pudding instead. You can also substitute the flour with cornmeal or breadcrumbs.
Store the leftover fried liver pudding in an airtight container in the refrigerator for up to 3 days. It can be reheated in the oven or microwave.
- Make sure to shake off any excess flour before frying the liver pudding.
- Don’t overcrowd the skillet when frying the liver pudding, as this can cause it to steam rather than fry.
- Use a slotted spoon to remove the liver pudding from the skillet to drain any excess oil.
Frequently Asked Questions:
What is the best way to reheat fried liver pudding?
The best way to reheat fried liver pudding is in the oven at 350°F for 10-15 minutes, or in the microwave for 30-60 seconds.
Can I freeze fried liver pudding?
Yes, you can freeze fried liver pudding for up to 3 months. To reheat, place in the oven at 350°F for 15-20 minutes.
South Carolina liver pudding is a delicious and hearty dish that is perfect for breakfast or as a snack. It has a unique flavor that is both savory and slightly spicy, and it pairs well with a variety of sides and condiments. I highly recommend trying out both of these recipes to experience the full range of flavor and texture that liver pudding has to offer.
Overall, South Carolina liver pudding is a dish that is steeped in tradition and history, and it is a true testament to the rich culinary heritage of the American South. So why not give it