We grew up eating liver pudding for breakfast. Mom would fry it and we would spoon it out in very generous portions unto white bread and eat it often with fried eggs (sunny side up of course) on the side. Many fond memories of this incredible breakfast. I’ve taken to buying this from the local butcher in Berne, Indiana when I visit home. Liver pudding used to be one of the last items we made after butchering a hog in the fall since it used many of the ‘spare’ parts: i.e.: snout, hocks, ears, etc.
I wanted to post this recipe in honor of my brother Anthony who is getting married on December 15. He loved liver pudding as much as the rest of us. However, one Saturday morning when we were still in high school, Mom fried up a pan of brains. Not sure why, since her and Dad were the only two who liked brains, but that may explain it - haha! Anyway, Anthony got up late and walked into the kitchen. He grabbed some bread and loaded it down with a huge portion of brains obviously thinking in his sleepy half closed eye state that it was liver pudding. A couple of us just smiled while we elbowed each other. It wasn’t until he came back for another huge portion that we finally broke down and told him what he was eating. He just shrugged and ate the second helping. I couldn’t help but cringe and think how nasty – he didn’t seem to care. A good lesson in there I suppose but I choose to ignore that one.
I can’t find Mom’s liver pudding recipe so I’m waiting for her to send it to me. In the meantime, here is my cousin Ruthie Coblentz’ liver pudding recipe (for a small batch). This is not the ‘spare’ parts recipe that I mentioned previously. Ruthie pulls from a pig and a cow for this one. You’ll need to know the butcher still.
4 pig hocks
2 big pork shoulder roasts, cut into 4 pieces
1 lb. beef liver
Salt & Pepper to taste
Put pig hocks, roast and neck bones in a big pot and cover with water. Boil slowly until it is all very tender. In a separate pan boil the liver until its soft, 10 – 15 minutes. Save water from roast and hocks, allow to cool. Take the meat off the bones and grind. Grind the liver and add (add all or part of liver according to taste). Add salt and pepper.
Put into a big 9”x13” pan until kind of brown, heated and well cooked, about 45 minutes. Cut into squares and freeze. Use water that you saved to make mush. Ruthie says “It’s very good!”.