| |
| |
| 2 1/2 lbs |
|
liver (pork is traditional, I use chicken for ease)** |
|
|
|
Pad butter |
|
| 1/2 cup |
|
self-rising white cornmeal |
|
| 2 cups |
|
water |
|
|
|
Salt to taste (about 1-1/2 teaspoons salt) |
|
|
|
Black pepper, to taste (1-teaspoon) |
|
|
|
Red pepper flakes, to taste (1/2-teaspoon) |
|
| dash |
|
of garlic |
|
|
|
Sage to taste |
|
|
|
| |
| Cook liver in frying pan with least amount of butter to fry without burning. I use chicken livers so mush it up as it cooks to a near sand texture. Set Aside.
Take cold water and mix in cornmeal and bring to a boil. Boil 5 minutes stirring constantly until set or thickens to a nice hot cereal thickness. (Will thicken more when cool) I just use left over cornmeal mush from breakfast. Add crumbled liver and the rest of the ingredients. If you use pork liver you will need to break it up in a blender to a fine size. I use chicken liver so I mash in the frying pan while it cooks. The idea is to make it into a gritty size like sand. Mix with other ingredients.
Pack the liver-mush mixture firmly into lightly buttered loaf pan. Cover loaf pan with aluminum foil and bake at 350 degrees for 1/2 to 1 hour, to heat thru. Cool to room temperature, then wrap well and refrigerate for at least 24 hours to develop flavor.
Slice and fry to serve with eggs for breakfast, or slice cold with cheese and mustard for sandwiches, or as a snack with cheese on crackers.
(**May use hog liver and pork chops to make up the liver meat. I like a strong liver flavor so use NOTHING but liver. Is good to use half pork liver and half chicken.)
For smoked flavor use 1/3 hog jaws fried then put thru the food processor, but do realize this is NOT a traditional North Carolina flavor… just one I like :) |
|
| |
| Servings: 1 |
| |
| Recipe Source |
|
Source: Paula ARG Kernachan
|
| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
|
|