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Livermush
From Clark Barlowe, Heirloom, Charlotte, North Carolina

Makes 4 loaves
1 pork liver
2 ½ lb. pork shoulder
1 ¼ cup chopped sage
4 tbsp. kosher salt
1 tbsp. + 1 tsp. black pepper
1 ½ cup cornmeal
1 ½ cup white flour
Trim the liver, removing the thin membrane, and rinse it. Trim the pork butt. Cut both into ½-inch cubes. Cover them with water in a large pot, and bring the water to a boil. Then reduce it to a simmer, cover the pot, and cook until meat is tender, 2 ½ to 3 hours. Let the water cool slightly and then remove the meat, reserving the cooking water. Grind the meat and return it to the pot with the water. Add salt, pepper, and sage, and return the pot to a boil. When the water boils, gradually add the cornmeal and flour. Stir until thick, and then pour the mixture into loaf pans. Leave it at room temperature for twenty minutes, and then cover it and transfer it to the refrigerator, where it should continue to cool and set for several hours—ideally, overnight. To serve, sauté slices in butter until browned and crisp. To freeze, separate individual slices with freezer paper and seal them in a zip-up bag.
 
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