Country Living
Country Living, Country Skills
Country People - A Country Living Resource and Community
Message Board
Country Topics
Trading Post
Memory Lane
Country Skills
Country Cooking

The Kitchen

Photo Gallery
Vintage Photos
Special Collections

Country Humor
Country Sounds
Coloring Book
Interactive Story

Farm Tractors
Tractor Parts
Tractor Manuals

Classic Trucks
Antique Tractors
Modern Tractors
Site Map
Links Page
Contact Us

Country Discussion Topics
To add your comments to this topic, click on one of the 'Reply' links below.

Liver Pudding
[Return to Topics]

Ohio-Bob    Posted 02-24-2005 at 17:59:56       [Reply]  [Send Email]
Anyone know how to season liver pudding made from pork liver heart, tongue, feet. What kind of seasoning do i need to put in with the meat.

Gary    Posted 02-25-2005 at 06:01:31       [Reply]  [No Email]
dont let em give you a hard time, use salt, black pepper, cayanne red pepperto taste,add green onions. I wudnt use much of the liver though hog liver is very strong.

Really what you are describing with the exception of the feet sounds like cajun boudin, just add cooked rice and stuff it in sausage casing and you have it.

tanklord    Posted 02-25-2005 at 07:22:14       [Reply]  [Send Email]
Best part of the pig for making boudin is meat off the head- I know- made many a batch!

Gary    Posted 02-25-2005 at 09:39:36       [Reply]  [No Email]

Hog head is for hog head cheese.

Gary    Posted 02-25-2005 at 09:44:05       [Reply]  [No Email]
home made Cajun style, not that junk they sell in the store. That stuff is more like hoghead jello.

good gawd!    Posted 02-24-2005 at 18:43:09       [Reply]  [No Email]
I'd just eat the spices and quit rootin through
the gut pile YUK! That's almost as bad as
prunes and goose blood.


fredo.    Posted 02-24-2005 at 20:08:33       [Reply]  [Send Email]
raised on a t-rd, always hanker for one.


[Return to Topics]

[Home] [Search]

Copyright © 1999-2013
All Rights Reserved
A Country Living Resource and Community