Pork Liver Pudding Spread Dip Food

PORK LIVER PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Put the liver, ground pork, salt, pepper, allspice and onion in a food processor or meat grinder and let it run until mixture is still slightly coarse.
• To make sauce: Melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth.
• Combine sauce, egg and meat mixture and stir. Put in mold with two bay leaves on top of mold and bake for an hour to an hour and a half.

PORK LIVER PUDDING ( SPREAD / DIP )

Steps:

• Simmer the pork liver and pork chops separately until tender.
• Reserve cooking liquid from pork chops.
• Cool, cut both in small pieces and put through medium or fine blade of food chopper.
• (Food processor does not work well as it makes it too pasty.) Combine ground liver and pork, adding 1-1/2 teaspoo ns salt, 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes.
• Mix thoroughly, taste and adjust seasonings.
• Add 1/2 cup or more of reserved cooking liquid to meat mixture, sufficient to bind but not soupy.
• Pack mixture firmly into lightly greased Pyrex loaf pan.
• Cover surface of meat with greaseproof paper and bake at 350 degrees F. for 1/2 hour.
• Cool to room temperature, then refrigerate for at least 24 hours to develop flavor.
• Slice and serve with toast points, melba toast, or make small sandwiches.

LIVER PATE

Steps:

• In a medium saucepan, combine water, chicken livers, and sliced onion. Bring to a boil, reduce heat to low, and cover. Simmer for about 20 minutes, or until liver is cooked and tender. Remove from heat, drain, and discard onions. Also remove and discard any hard portions of the liver.
• Place cooked livers in a blender or food processor, and process until smooth. Add chopped onion, sherry, butter or margarine, salt, black pepper, and mace; pulse to blend. With hands lightly greased, form pate mixture into a mound, and place on a serving platter. Chill for 1 hour before serving.