Pork Liver Pudding Spread Dip Recipes

Steps:

• Simmer the pork liver and pork chops separately until tender.
• Reserve cooking liquid from pork chops.
• Cool, cut both in small pieces and put through medium or fine blade of food chopper.
• (Food processor does not work well as it makes it too pasty.) Combine ground liver and pork, adding 1-1/2 teaspoo ns salt, 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes.
• Mix thoroughly, taste and adjust seasonings.
• Add 1/2 cup or more of reserved cooking liquid to meat mixture, sufficient to bind but not soupy.
• Pack mixture firmly into lightly greased Pyrex loaf pan.
• Cover surface of meat with greaseproof paper and bake at 350 degrees F. for 1/2 hour.
• Cool to room temperature, then refrigerate for at least 24 hours to develop flavor.
• Slice and serve with toast points, melba toast, or make small sandwiches.

Steps:

• Stir the pork fat, ground pork, onions, water, cloves, and nutmeg together in a large pot. Season to taste with salt and pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low, and simmer until the pork is tender, at least 1 1/2 hours. Use a potato masher to mash the pork mixture every 15 minutes as it cooks.
• The longer you simmer the gorton, the better the flavor will be. Add water as needed to keep the mixture from boiling dry. When you're ready to stop cooking, let the liquid reduce as much as possible without letting it burn. Refrigerate the gorton overnight. Remove and discard the fat layer, or stir it into the meat for a creamier spread.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Put the liver, ground pork, salt, pepper, allspice and onion in a food processor or meat grinder and let it run until mixture is still slightly coarse.
• To make sauce: Melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth.
• Combine sauce, egg and meat mixture and stir. Put in mold with two bay leaves on top of mold and bake for an hour to an hour and a half.