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Liver pudding in casing is a traditional dish that is loved by many. This dish is made by combining ground pork liver with various seasonings and encasing it in a sausage-like casing. The pudding is then fried until golden and crispy on the outside, while still remaining tender and flavorful on the inside.

Preparing liver pudding in casing may seem like a daunting task, but with the right ingredients and steps, you can easily recreate this delicious dish at home. In this article, we will guide you through the process of making liver pudding in casing from scratch, so you can impress your family and friends with a homemade version of this beloved dish.

One of the key components of liver pudding in casing is the seasoning. To add depth of flavor to the dish, we recommend using a combination of herbs and spices such as sage, thyme, garlic powder, and black pepper. These seasonings will complement the natural richness of the pork liver and enhance the overall taste of the dish.

To encase the liver pudding mixture, you will need sausage casings. These casings can usually be found at specialty butcher shops or online. It’s important to rinse the casings thoroughly and soak them in cold water before using to remove any excess salt or brine. This will ensure that the casings are pliable and ready to be filled with the pudding mixture.

Overview of Cooking Liver Pudding in Casing

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Liver pudding in casing is a delicious dish that combines the rich flavor of liver with a hearty, sausage-like texture. This traditional dish is loved by many and can be enjoyed as a main course or as a topping for sandwiches or salads.

Ingredients

• 1 pound of fresh liver
• 1/2 pound of pork fatback
• 1/2 cup of diced onions
• 2 cloves of garlic, minced
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 teaspoon of ground sage
• 1/4 teaspoon of dried thyme
• 1/4 teaspoon of dried marjoram
• 1/4 teaspoon of dried rosemary
• 1/4 teaspoon of dried parsley
• 1/4 teaspoon of dried basil
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of dried fennel seed
• 1/4 teaspoon of dried red pepper flakes (optional)
• 1/4 cup of cornmeal
• 1/4 cup of all-purpose flour
• 1/4 cup of water
• Casing (hog casing is commonly used)

Instructions

1. Rinse the liver under cold water and pat it dry with paper towels. Trim any visible fat or membranes.

2. Cut the liver and pork fatback into smaller pieces, then grind them together using a meat grinder or food processor.

3. In a large mixing bowl, combine the ground liver and fatback with the diced onions, minced garlic, salt, black pepper, sage, thyme, marjoram, rosemary, parsley, basil, oregano, fennel seed, and red pepper flakes. Mix well to incorporate all the ingredients.

4. In a separate small bowl, mix together the cornmeal, all-purpose flour, and water to make a thick paste.

5. Add the cornmeal mixture to the liver mixture and mix well. The mixture should be thick and sticky.

6. Rinse the casing thoroughly under cold water, then soak it in cold water for about 30 minutes to soften.

7. Fit the casing onto a sausage stuffer or a funnel with a wide opening. Fill the casing with the liver mixture, making sure to pack it tightly without overfilling.

8. Twist the filled casing at regular intervals to form individual liver puddings. Make them as long or short as desired.

9. Bring a pot of water to a boil and carefully drop the liver puddings into the boiling water. Cook them for about 45 minutes to 1 hour until firm and cooked through.

10. Once cooked, remove the liver puddings from the water and allow them to cool before serving. They can be enjoyed hot or cold.

Liver pudding in casing is a classic dish that requires a bit of time and effort to prepare, but the result is well worth it. Serve it alongside your favorite sides or enjoy it on its own for a flavorful and satisfying meal.

Choosing the Right Ingredients

When it comes to cooking liver pudding in casing, it is important to choose the right ingredients. The taste and quality of the final dish will greatly depend on the ingredients you use. Here are some tips on selecting the best ingredients for your liver pudding:

1. Liver

The main ingredient of liver pudding is, of course, liver. When choosing liver, it is important to select fresh, high-quality liver from a trusted source. Look for liver that is bright in color, with a firm texture and no unpleasant odor. Chicken liver or pork liver are commonly used for liver pudding.

2. Casings

The casing is what holds the liver pudding together and gives it its shape. Natural casings, such as hog casings or beef casings, are traditionally used for liver pudding. These casings are edible and add a nice snap to the final product. You can find casings at your local butcher or online.

3. Seasonings

To enhance the flavor of your liver pudding, it is important to use the right seasonings. Common seasonings for liver pudding include salt, pepper, sage, thyme, and nutmeg. You can adjust the seasonings according to your taste preferences.

Adding other ingredients to your liver pudding, such as onions, garlic, or herbs, can also add additional flavor and depth to the dish. Experiment with different seasonings to find the combination that you like best.

By selecting high-quality liver, using natural casings, and adding the right seasonings, you can ensure that your liver pudding turns out delicious and flavorful. Don’t be afraid to experiment with different ingredients and seasonings to create your own unique version of this traditional dish.

Preparing the Liver

Before cooking the liver pudding, it is important to properly prepare the liver. This can be done by following these steps:

1. Cleaning the Liver

Start by rinsing the liver thoroughly under cold running water. Remove any excess fat or connective tissue from the liver. Pat it dry with paper towels to remove any excess moisture.

2. Slicing the Liver

Next, slice the liver into thin pieces. You can choose to slice it into strips or small cubes, depending on your preference. Make sure the pieces are of uniform size so that they will cook evenly.

3. Seasoning the Liver

After slicing the liver, it is important to season it with salt and pepper to enhance its flavor. You can also add other spices or herbs of your choice, such as garlic powder, paprika, or thyme, to enhance the taste.

4. Marinating the Liver

For a more intense flavor, you can marinate the liver in a mixture of lemon juice, olive oil, and your preferred spices. Allow the liver to marinate for at least 30 minutes to allow the flavors to penetrate the meat.

Mixing the Ingredients

To make liver pudding in casing, you will need the following ingredients:

1. 1 pound of liver, finely chopped
2. 1 pound of pork fatback, diced
3. 1 medium onion, finely chopped
4. 2 cloves of garlic, minced
5. 1 teaspoon of salt
6. 1 teaspoon of black pepper
7. 1 teaspoon of dried thyme
8. 1 teaspoon of ground allspice
9. 1 cup of breadcrumbs
10. Casing for sausage, soaked and rinsed

Start by combining the finely chopped liver and diced pork fatback in a large mixing bowl. Add the finely chopped onion and minced garlic to the bowl. Mix well to evenly distribute the ingredients.

In a separate small bowl, combine the salt, black pepper, dried thyme, and ground allspice. Stir the spices together to create a flavorful seasoning blend.

Sprinkle the seasoning blend over the liver and pork mixture in the large mixing bowl. Use your hands or a wooden spoon to mix the ingredients together thoroughly.

Once the seasonings are mixed evenly throughout the liver and pork mixture, add the breadcrumbs. Mix again to incorporate the breadcrumbs and create a cohesive filling.

Before stuffing the casing, soak it in water for about 30 minutes and rinse it thoroughly. This will help remove any excess salt and make the casing more pliable.

Now that the liver pudding filling is prepared, it’s time to move on to the next step: stuffing the casing.

Cooking the Liver Pudding

Once you have prepared and seasoned the liver pudding mixture, it is time to cook it. Follow the steps below to cook delicious liver pudding with a crispy casing:

1. Preheat the oven: Preheat your oven to 375°F (190°C).

2. Prepare the casing: Take your prepared liver pudding mixture and carefully stuff it into the casing. Make sure to tie off the ends securely to prevent any mixture from escaping.

3. Boil the liver pudding: Fill a large pot with water and bring it to a boil. Once the water is boiling, carefully place the liver pudding casing into the pot. Allow the liver pudding to boil for about 10-15 minutes. This helps to cook the pudding and set the casing.

4. Bake the liver pudding: After boiling, carefully remove the liver pudding casing from the pot and place it onto a baking sheet. Transfer the baking sheet to the preheated oven and bake for about 35-40 minutes or until the liver pudding is cooked through and the casing is crispy and golden brown.

5. Let it cool: Once the liver pudding is cooked, remove it from the oven and allow it to cool slightly. This will make it easier to slice and serve.

6. Serve and enjoy: Slice the liver pudding into thick slices and serve it as a main dish or as a side with your favourite accompaniments. Liver pudding can be enjoyed hot or cold.

Follow these steps to achieve a delicious liver pudding with a crispy casing. Enjoy your homemade liver pudding!

FAQ

Can I use any type of liver for making liver pudding?

Yes, you can use chicken liver, pork liver, or beef liver for making liver pudding. It depends on your preference and the availability of the liver.

How long does it take to cook liver pudding in casing?

The cooking time for liver pudding in casing will vary depending on the size of the pudding and the cooking method. Generally, it takes about 30-45 minutes to cook liver pudding in the oven or on the stovetop.

Can I freeze liver pudding in casing?

Yes, you can freeze liver pudding in casing. After cooking and cooling the pudding, wrap it tightly in plastic wrap or aluminum foil, then place it in a freezer bag or airtight container. It can be stored in the freezer for up to 3 months. When ready to eat, thaw it in the refrigerator overnight and reheat it before serving.