Liver pudding is a kind of pâté that's historically made with cooked pork liver and varied spices. Generally an egg or a grain is used as a binder, and typically it is available in a extra clean and spreadable type that may be eaten on crackers straight from the fridge.
There aren’t many written recipes for liver pudding, so I made a decision to create my very own model of this basic Southern pâté. Usually, you’ll discover different items of pork added in, just like the shoulder or stomach, however I made a decision crispy bacon would add an awesome taste and texture to the in any other case very clean and barely stiff consistency of the pudding. Hen livers are additionally my very own addition. I’m not an enormous fan of pork liver by itself, and hen livers are inclined to have a milder, much less metallic taste. Mixing the 2 organ meats collectively evens it out.
Whereas I take advantage of rice, which is usually seen in liver pudding in South Carolina, cornmeal and even cornbread could be good substitutes, for a sweeter style and a grittier texture. I'm going heavy on the sage and scorching pepper flakes for a balanced, savory warmth. Don’t let the identify of this dish flip you away from it. It’s simply nation pâté, and it tastes just about precisely like what you'd discover in your favourite eating places or in a bistro in Lyon. Take pleasure in this puddin’ by itself, with crackers or bread, or sliced and fried barely on each side in a scorching pan to serve with rice.