Michael,

I found my mother's notes and translated them into a recipe in MasterCook.
Hope you like it.


* Exported from MasterCook *

Liver Pudding

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Pork Liver
1 Pound Pork Chops -- boneless
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/4 Teaspoon Crushed Red Pepper Flakes
1 Teaspoon Ground Sage

Clean the liver and trim away the excess fat, membrane and veins. Cook the
liver and pork chops in small amounts of water over medium heat, in
separate pots, until they are thoroughly done and a fork can easily be
inserted in them. Cook them separately to avoid overcooking either. Save
the stock from the porkchop.

Cut the liver and porkchop into small cubes and then run them thorough a
meat grinder together. In a pinch you can use a food processor but you want
to grind the meat, not liquify it. You want it finely ground but not
creamy.

Stir in the salt, two types of pepper, and sage. Taste it and see if you
want more seasoning. Use some of the liquid from your pork chops to
moisten your mixture so that it sticks together nicely.

Pack the mixture tightly into a lightly oiled pyrex loaf pan. Cover with
plastic wrap and refrigerate for a day to allow the flavors to blend and
the texture to set in. After a day it should be set enough where it can be
removed and wrapped tightly in plastic wrap or transferred to a storage
container. It will keep for several days in the fridge.

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NOTES : I like to season this more highly than my mother and grandmother
did. I add a bit more salt and quite a bit more black pepper and red
pepper. Of course, adjust the amounts according to taste.

--
Wayne Boatwright