Alright, let’s talk about this liver puddin’ stuff, or whatever they call it. You know, the kinda thing your grandma used to make, only maybe a bit different. I ain’t no fancy chef, but I can tell ya what goes in it, the way I see it.
First off, you gotta have the liver, that’s the main thing. Pork liver, mostly. Don’t go gettin’ all highfalutin with somethin’ else. Pork liver’s what we use. Now, this liver, it’s gotta be good and fresh, not stinkin’ or nothin’. You wash it real good, get all the gunk off. Then you chop it up, not too big, not too small, just right.
Next up, you need some cornmeal. Yeah, that’s right, cornmeal. The kinda stuff you make cornbread with. It thickens things up, you see. Some folks use rice flour too, but I always stuck with cornmeal. It just tastes better that way, more… homey, ya know?
- Liver – Pork liver is the star of the show. Make sure it’s fresh and clean.
- Cornmeal – This is what gives the pudding its body. Some folks might use rice flour, but cornmeal is the way to go, in my book.
- Pork Fatback – You need some fat in there, to make it rich and tasty. Fatback’s what we use. You can chop it up small, or even grind it a bit.
- Onions – Gotta have onions. They give it flavor, you know? Just regular onions, nothin’ fancy. Chop ’em up fine.
Then there’s the pork fatback. You need some fat in there, or it’ll be dry as a bone. Fatback’s good, it melts down and makes everything all juicy. You can chop it up real small, or sometimes I even grind it up a bit, depends on how I’m feelin’.
And don’t forget the onions! Gotta have onions in everything, far as I’m concerned. They give it a little zing, you know? Just regular onions, nothin’ special. Chop ’em up fine, so you don’t get big chunks in your mouth. Nobody wants a big chunk of onion, let me tell ya.
Now, for the spices. This is where it gets tricky, ’cause everyone does it different. I use salt, of course. And pepper. Lots of pepper. I like it a little spicy, you see. Some folks put in sage, or thyme, or whatever them fancy herbs are called. I just stick to the basics, salt and pepper and maybe a little bit of somethin’ else if I’m feelin’ frisky. Sometimes a pinch of red pepper flakes, give it a little kick.
Some folks, they put in broth, too. Pork broth, mostly. Makes it a bit moister, ya know? If you got some broth hangin’ around, go ahead and throw it in. Won’t hurt nothin’. And then there’s the colorin’. Some folks add a little caramel colorin’ to make it look pretty. I ain’t never bothered with that stuff myself. Tastes the same either way, far as I can tell.
Now, how you cook it, that’s another story. You mix it all up, see? The liver and the cornmeal and the fatback and the onions and the spices. Mix it all up good, make sure it’s all combined. Then you put it in a pan, a loaf pan is good, and you bake it. Low and slow, that’s the key. You don’t want to burn it. You want it to cook through and get all set up, ya know?
Once it’s cooked, you let it cool down a bit. Then you can slice it and fry it up, or eat it cold, or whatever you want. I like it fried, with some grits and eggs on the side. That’s a good breakfast, let me tell ya. Fills you right up.
So, that’s pretty much it. Liver, cornmeal, fatback, onions, spices. That’s all you need to make liver puddin’. It ain’t rocket science, you see? Just good, plain cookin’. The kind that sticks to your ribs and keeps you goin’ all day long.
Is it safe to eat cold? Sure, why not? It’s already cooked, you see. You don’t gotta heat it up if you don’t want to. But I like it better fried, myself. Crispy on the outside, soft on the inside. That’s the way to eat it.
Now, some folks call it livermush, too. But that’s somethin’ different, far as I’m concerned. Livermush has more cornmeal, and it’s kinda…grittier. Liver puddin’, that’s smoother. Different recipe, you see. But they’re both good, don’t get me wrong. Just different.
And that’s about all I know about liver puddin’ ingredients. It ain’t fancy, but it’s good eatin’. Keeps you full and warm, that’s the important thing.
Tags: [liver pudding, ingredients, pork liver, cornmeal, fatback, onions, spices, cooking, recipe, southern food]
