Pork Liver Pudding ( Spread / Dip )

1. 1

   Simmer the pork liver and pork chops separately until tender.

2. 2

   Reserve cooking liquid from pork chops.

3. 3

   Cool, cut both in small pieces and put through medium or fine blade of food chopper.

4. 4

   (Food processor does not work well as it makes it too pasty.)

5. 5

   Combine ground liver and pork, adding 1-1/2 teaspoo ns salt, 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes.

6. 6

   Mix thoroughly, taste and adjust seasonings.

7. 7

   Add 1/2 cup or more of reserved cooking liquid to meat mixture, sufficient to bind but not soupy.

8. 8

   Pack mixture firmly into lightly greased Pyrex loaf pan.

9. 9

   Cover surface of meat with greaseproof paper and bake at 350 degrees F. for 1/2 hour.

10. 10

    Cool to room temperature, then refrigerate for at least 24 hours to develop flavor.

11. 11

    Slice and serve with toast points, melba toast, or make small sandwiches.

* Per serving · 4 servings · Values may vary.

No additional tips available.