Liver pudding

[Bigjay73]

One thing I truly .iss about living in NC is Neese's liver pudding. Anyone ever make liver pudding/ mush/ scrapple.from game liver?

 

[Keep on]

Never did wild game. We always made scrapple at home when we butchered hogs.
Picking through the kettle meat, before we ground it up for scrapple was the best part of butchering.
Dad got old and I wasn't interested in storing all the gear to butcher a couple hogs.
There's a butcher shop down the road that makes it pretty close to what we did, these days I buy a pound or two when the mood strikes.

 

[belshawelk]

Never tried but because I am giver you can have my elk liver

 

[noharleyyet]

I love liver except when used in pudding nomenclature.

 

[Bigjay73]

It's actually a block of liver mixed with spices broth and corn meal. Lop off a hunk, fry it up and enjoy!

 

[D_Walt]

Not saying I wouldn’t try it, but the name is a marketing fail!

 

[Outlaw99]

I prefer liver in the form of boudin

 

[Bigjay73]

https://marionlivermushfestival.com/ in case you happen to be in western NC next year.

 

[Mallardsx2]

I used to be forced to eat liver when I was a kid. I won’t touch the stuff to this day.

Although, I started using chunks of deer liver in my coyote dirt hole sets last year.

Game changer.

 

[mdhunter]

Please do not besmirch scrapple with a comparison to liver mush. Scrapple is delicious…liver anything, not so much.

 

[Dave N]

I used to be forced to eat liver when I was a kid. I won’t touch the stuff to this day.

Same.

 

[Bigjay73]

Please do not besmirch scrapple with a comparison to liver mush. Scrapple is delicious…liver anything, not so much.

My apologies

 

[88man]

Ok> when you make scrapple> cook pork and or other meats off the bone and add kidneys, livers, tongues> then add salt, pepper & coriander. >>Grind all>> add ground meat mixture to a big kettle of the juice from cooking the meats off the bone. Stir constantly at a very low almost boil>> adding in small amount of corn meal along with generous amounts of buckwheat flour. Stir mixture until it thickens. Then scoop into containers and set aside to cool and firm up. Slice when cool and ready to pan fry. Top with apple butter and or karo syrup.

To make liver pudding> after the meats and organs are fully cooked and cleaned off the bone >>> add salt, pepper, onions & coriander then grind all. Stuff in cloth bags. Cook the bags of meat in the juice until all float.
basically the same mixture as scrapple with the addition of onions. No corn meal and no buckwheat flour.

 

[noharleyyet]

Ok> when you make scrapple> cook pork and or other meats off the bone and add kidneys, livers, tongues> then add salt, pepper & coriander. >>Grind all>> add ground meat mixture to a big kettle of the juice from cooking the meats off the bone. Stir constantly at a very low almost boil>> adding in small amount of corn meal along with generous amounts of buckwheat flour. Stir mixture until it thickens. Then scoop into containers and set aside to cool and firm up. Slice when cool and ready to pan fry. Top with apple butter and or karo syrup.

To make liver pudding> after the meats and organs are fully cooked and cleaned off the bone >>> add salt, pepper, onions & coriander then grind all. Stuff in cloth bags. Cook the bags of meat in the juice until all float.
basically the same mixture as scrapple with the addition of onions. No corn meal and no buckwheat flour.

This I can get onboard with...it's pudding, blood sausage, or brains & eggs that initiates gag.

 

[Nick87]

eggs

I thought i was the only one.

 

[mdhunter]

Ok> when you make scrapple> cook pork and or other meats off the bone and add kidneys, livers, tongues> then add salt, pepper & coriander. >>Grind all>> add ground meat mixture to a big kettle of the juice from cooking the meats off the bone. Stir constantly at a very low almost boil>> adding in small amount of corn meal along with generous amounts of buckwheat flour. Stir mixture until it thickens. Then scoop into containers and set aside to cool and firm up. Slice when cool and ready to pan fry. Top with apple butter and or karo syrup.

To make liver pudding> after the meats and organs are fully cooked and cleaned off the bone >>> add salt, pepper, onions & coriander then grind all. Stuff in cloth bags. Cook the bags of meat in the juice until all float.
basically the same mixture as scrapple with the addition of onions. No corn meal and no buckwheat flour.

A pepper taste and cooked in a skillet until golden brown…serve with eggs and toast. Perfection, lol.

And if anyone is wondering, buy Rapa brand!

 

[JV842]

Used to slaughter n process show pigs on the side for a bit…saved livers, hearts, heads, etc when people didn’t want them.
Always wanted to try Black Irish Pudding, so read up on it n gave it a go.
Cooked all the offal n heads, mixed w sautéed onions, garlic, parsley, cooked steel cut oatmeal. Then tempered the blood I had saved, mixed everything together. Seasoned to taste w salt, pepper, coriander, allspice. Then stuffed into salami casings, poached, and hung in the walk in cooler. Sliced n fried it up….very good!!
Wish I still had some pics of the process…If I do slaughter a show hog…Will have to do again…it was a long process though
When me n my wife went to Ireland….i was pleasantly surprised how much mine tasted like what I tried there!