Liver Pudding, Breakfast Sausage Style
An approachable intro to liver pudding
Equipment
- Cutting board
- Chef's knife
- Scale
- Metal bowl
- Blender
- Skillet
Ingredients
- 1 recipe spice brine see recipe
- 350 grams liver, trimmed per preparation guide
- 1/2 cup cornmeal
- 2 cups hot water
- 10 grams garlic
- 3 grams black peppercorns
- 1/4 teaspoon chile flakes
- 1/4 cup maple syrup, sorghum, or molasses
- 100 grams country style sausage
- 1/4 cup milk, thin buttermilk or beaten egg while Optional
- 1/4 cup cornmeal, finely ground if possible Optional
- 2 tablespoons neutral oil or lard
Instructions
Prepare liver
- Remove any thick, opaque connective tissue on the exterior of the liver (you do not need to trim the membrane unless it's difficult to cut. Dice into 1" cubes.
- Soak liver in spice brine for 4-16 hours. Drain
Prepare cornmeal mush
- Bring water to a boil and whisk in cornmeal. Reduce heat to low and simmer until cornmeal is thick, about 5-15 minutes, adding water if necessary. Let cool.
Assemble
- Combine liver, garlic, molasses and spices in blender and puree until smooth.
- Weigh 200 grams of cornmeal mush–reserve the rest for another use. Mix with sausage and liver puree. Cover tightly and rest for 6-48 hours.
- To prepare, shape into small patties (about 2 ounces/50 grams).
- If using, dredge in milk or egg white, then cornmeal.
- Heat oil over medium high heat until hot: patties should sizzle vigorously, not uncontrollably. Reduce heat to medium and cook about 3 minutes a side.
