YES Liver Pudding is Delicious, crunchy on the outside, soft on the inside, flavorful and spiced! Serve with eggs, waffles or pancakes for the perfect breakfast! First, though, you have to know how to cook Liver Pudding!
Liver Pudding is a favorite Classic Southern Dish! It is made from pig liver, head parts, and cornmeal and spiced with sage, salt and pepper! Liver Pudding is affordable and delicious and a perfect substitute for breakfast sausage!
WHY THIS RECIPE FOR HOW TO COOK LIVER PUDDING WORKS
- It showcases the spiced pork meat with a crispy edge and soft center
- Makes use of bacon grease to add more flavor!
- Shows you how to put a crispy edge on a delicious piece of meat IN HOW TO COOK Liver Pudding!
Cook Liver Pudding Like This…
STEP 1. Slice the loaf of Liver Pudding into pieces for frying.
STEP 2. Mix up your breading and lightly coat the pieces to ready for frying (heat up your pan).
STEP 3. Gently place the pieces into the hot frying pan and cook for about 10 minutes (5 on each side).
STEP 4. Drain on paper towels. Serve hot!
Frequently Asked Questions (FAQ’s)
WHAT IS Liver Pudding?
According to my friend Wikipedia, Liver Pudding is made from pork liver and meat that is cooked and then mixed with cornmeal and spices and formed into a loaf.
WHAT DOES Liver Pudding TASTE LIKE?
I think Liver Pudding tastes a lot like Scrapple and sausage. It has a deeper more liver taste however.
WHAT IS Liver Pudding MADE OF?
According to the Neese’s website, Liver Pudding is made of: Pork Broth, Pork Livers, Cereal (Corn and Wheat Meal), Pork, Salt, Spices, Caramel Coloring
IS Liver Pudding AND LIVERMUSH THE SAME THING?
They are very similar and often called the same thing depending on what region of the southern United States you are from.
Liver Pudding VS SCRAPPLE
Personally, I think the taste is very similar. Scrapple is a Pennsylvania Dutch recipe and Liver Pudding originated in the South. Is that the biggest difference? I’m not sure, but I enjoy both and think they taste pretty similar.
Additionally, if you enjoy sausage, you will probably like Liver Pudding. It’s only a slightly different flavor and I think you will be pleasantly surprised.
HOW DO YOU EAT Liver Pudding?
With a smile on your face and a fork in your hand! Unless, of course, you’ve made a breakfast sandwich with it, in which case you just use your fingers.
Seriously though, you eat Liver Pudding the same way you eat sausage generally.
IS Liver Pudding RAW?
The Liver Pudding that I purchase from Neese’s sausage company is not raw, it is precooked. Check the outside of the package that you have purchased.
HOW DO YOU USE Liver Pudding?
Liver Pudding comes in a loaf or block form. Cut a slice, dredged in seasoned flour and then fry till crispy on the outside. The Liver Pudding that I am using here is already precooked, so… you could eat it right from the package.
HOW TO BAKE Liver Pudding IN THE OVEN
Yes, bake Liver Pudding. All you really need to do is slice off a ½ inch thick slice, place it on a baking sheet and bake at 375 for 10 minutes on one side and another 10 on the other side.
HOW LONG IS Liver Pudding GOOD FOR?
Once cooked, like sausage, you will want to consume your Liver Pudding within an hour or two. Refrigerate unused Liver Pudding and it will be good for about 5 days in the refrigerator.
Check the expiration date on the package of Liver Pudding to understand when the package expires. How To Cook Liver Pudding
CAN I FREEZE Liver Pudding?
To Freeze Cooked Liver Pudding, place it in a bag, label it, squeeze out the air and place in the icebox. It will be good for 3-6 months.
Yes! To freeze unused raw Liver Pudding place it in a bag, label it, and place in the cold box. It will be good for 6 months to a year.
WHAT CAN I SERVE WITH MY Liver Pudding?
Lots of great dishes work with Liver Pudding!
- How to cook Canned Peas
- How to cook Canned Hominy
- Scalloped Potatoes
- Chicken Noodle Soup
TIPS and TRICKS
- Liver Pudding is pre-cooked. You can eat it from the package if you want (but we recommend frying it to add great flavor!)
- I use a light coating of wondra flour to give mine an exceptional crispy crunch BUT if you don’t have this, a little flour (all purpose or self rising, either one) will work too. If you don’t have any of those, just fry it a little and it will still be good.
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