PORK LIVER PUDDING
This mixture baked with spices and sauces can also be made into cakes or patties and fried in butter in a frying pan. It is a little bit runny so don't shape patties, just drop it from a spoon like pancakes.
Provided by Sandy H.
Categories Main Dish Recipes
Time 1h50m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 4.2 g, Cholesterol 91.8 mg, Fat 7.3 g, Fiber 0.3 g, Protein 10.3 g, SaturatedFat 3.2 g, Sodium 520.8 mg, Sugar 2.1 g
PORK SAUSAGE PUDDING
Make and share this Pork Sausage Pudding recipe from Food.com.
Provided by Mercy
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 450°F.
- Arrange the sausages in the bottom of a 9"x9" baking dish.
- Layer the apples slices on top of the sausage.
- Pour the corn bread/muffin batter over all.
- Bake for 30 minutes, or until done.
- Serve with warm maple syrup.
Nutrition Facts : Calories 961, Fat 66.9, SaturatedFat 21.6, Cholesterol 164.5, Sodium 2035.2, Carbohydrate 49.9, Fiber 5.7, Sugar 20.6, Protein 38.2
HOMEMADE PORK SAUSAGE
Steps:
- In a bowl, combine all ingredients; mix well. Shape into eight 4-in. patties. In a skillet over medium heat, fry patties for 3-4 minutes per side until browned or until no longer pink in the center.
Nutrition Facts :
BLACK PUDDING
Steps:
- 1 Preheat the oven to 325°F and grease 2 glass loaf pans. (If you don't have glass loaf pans, line metal loaf pans with parchment to keep the blood sausage from reacting with the metal and creating an off-flavor.) Stir 1 teaspoon of salt into the blood.
- 2 Bring 2 1/2 cups water to a boil and stir in the oats. Simmer, stirring occasionally, for 15 minutes, until just tender, not mushy.
- 3 Pour the blood through a fine sieve into a large bowl to remove any lumps. Stir in the fat, onion, milk, pepper, allspice and remaining 1 1/2 teaspoons salt. Add the oatmeal and mix to combine. Divide the mixture between the loaf pans, cover with foil, and bake for 1 hour, until firm. Cool completely. Seal in plastic wrap and wither freeze for extended use or store in the refrigerator for up to a week.
- 4 To serve, cut a slice about 1/2-inch thick off the loaf. Fry in butter or oil until the edges are slightly crisped and browned.
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