Liver Recipes
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I use liver in boudin sausage. Adds to the flavor profile just enough. I like about 15% liver to whole muscle meat.
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I use liver in boudin sausage. Adds to the flavor profile just enough. I like about 15% liver to whole muscle meat.
mdseaside Are you willing to share your Boudin recipe?
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Boudin: 20 lbs. pork butt, 3 lbs. liver, 4 lbs. diced yellow onions, 1 head minced garlic, 3/4 lb green onions tops sliced fine,
1 Qt. beef stock, 6 cups uncooked white rice. 8 Tbs. kosher salt, 3 Tbs black pepper, 2 Tbs. cayanne, 2 Tbs. pepper flakes, 6 Bay leaves.
Grind pork and liver I did a medium grind 3/16. Cook rice and set aside to cool. In a large pot sweat onions and garlic in some olive oil.
About half way through add spices except bay leaves. next add stock and bay leaves and low simmer 2-3 min. Now up the heat and add all
the ground meat and stir often till meat is cooked. now add rice and stir in and lower heat till every thing if fully cooked and hot.
Now stir in green onion tops and remove from heat. Note you can go lower on the salt and pepper in the beginning and taste and adjust as you go.
Let cool maybe 3-4 hours. The longer you wait the stiffer it will become and making stuffing more difficult. I stuffed in 32mm. hog casings and
twisted into about 6in. links. Then i smoked for about 3 hours at 150. I used alder. I placed links on racks and brusher with olive oil to help keep
the casings from drying out too much. All you are looking if for a light brown casing (Pull one out and give it a try Remember everything is already
cooked so all you are looking is your desired smoke level. It sounds allot harder than it is. Take your time and have a beer or two as you go.
All most forgot, remove bay leaves before stuffing. -
Thank you mdseaside
I’ve been looking for a good boudin recipe, I will make this
Can I ask what liver you used? -
I have used straight pork and 1/2 and 1/2 pork and beef. I liked the latter. Straight pork was a little bit strong. I’m sure straight beef would work just fine. Just depends how much liver flavor you like.
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I have used straight pork and 1/2 and 1/2 pork and beef. I liked the latter. Straight pork was a little bit strong. I’m sure straight beef would work just fine. Just depends how much liver flavor you like.
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Fry the liver in a pan slice 1/4 inch thick dip in flour and just fry it with onions and bacon
gus4416 Got throw some mushrooms in, w/ salt-pepper
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Probably a little late to the discussion but the way I fix venison liver is:
Slice thin (about 1/4"). Dredge in flour with salt and pepper added. Fry just until hot through with a little pink inside (like TexLaw says above). I always fry my onions in a separate pan because I like a lot of onion with liver so I do a whole skillet full of just onions. When done, I add some pickled jalapeños to the liver and onions on my plate and it is amazing.
Serve with fried potatoes and onions.
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We just boil our hearts and tongue and slice thin for sandwiches. Heart also makes a great soup base boiled and cubed. As for Liver any type I cut to 3/8 in slices simmer in Worcestershire sauce and beer until less than half done just good and brown, pull out of the pan. Next put your onions in the pan plenty of onions cook until clear, remove the onions. I make a white gravy with the rest of the liquid, once the gravy is done I put onions back in the pot, slice the liver into 1/2 wide strips and put in gravy mix. This will finish any cooking real quick and be ready to eat in minutes.
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