pigs liver

[barry]

What can I use them for
I am struggling for ideas and it seems a shame to waste them.
I would like a recipe were pigs liver is the main ingredient if such a thing exists. Any ideas greatfully recived.

[aris]

Any sort of Pate would be good.

[Hobbitfeet]

Nothing like simply browning them (cut into slices) and sauteeing in a garlic flavoured passata with lots of onions!. I have posted a recipe for a "liver sausage" in which 40-50% of the pork is replaced with minced liver...very tasty!

[barry]

I thought of pate aris but in most peoples opinion it would be to strong and i would have to add more lambs than pigs liver

[Paul Kribs]

barry

Why not use it like a shepherds pie, I make it quite often but use chopped liver and bacon instead of minced meat. I make it in a thick onion gravy and use chopped thyme and sage as flavourings. Topped with a nice buttery mash which is allowed to 'brown' in a hot oven for 20 mins.

Regards, Paul Kribs

[aris]

Most of the commercial Brussels Pate one sees seems to be made with pigs liver.

[aris]

Here is a recipe I found:

http://www.foodiesite.com/recipes/2000-09/pate.jsp

[Josh]

I always use pure pig's liver for pate.

I tend not to bother with a recipe. Just mince up some belly, some unsmoked bacon and some pigs liver in pretty equal quantities. Soften some a few cloves of garlic and an onion in half a pck of butter. Liquidise the liver with the onion, garlic, salt and pepper, big shot of brandy and a big shot of port, a big pinch of thyme then mix into the minced pork and bacon - you can add some of the meat to the liquidiser too for a smoother texture. Fry a pattie to test for seasoning (you want it over seasoned as it will taste less seasoned when cold) then pack into a loaf tin lined with bacon, cover in foil and bake in a tray of water for about 1.25 hrs at 160. Take out and press with a board and some bricks while it cools. Ideally leave it for a week in the fridge before eating to let the flavours develop.

[hoodoobluesman]

What can I use them for
I am struggling for ideas and it seems a shame to waste them.
I would like a recipe were pigs liver is the main ingredient if such a thing exists. Any ideas greatfully recived.

braunswieger--- or liver sausage

i cant get any hog liver around here.

finding ground lamb is a joke around here

[Hobbitfeet]

Here's the recipe I use...

1 lb liver (I prefer pig but calf is OK)
1/2 lb pork belly
1 onion
2 cloves garlic
chopped sage, thyme
pinch mace, nutmeg, black pepper salt
GOOD splash red wine or brandy (enough to give it the consistency of cement!)
6-8 rashers streaky bacon to line the dish, ramekin, etc

Prepare liver by cutting out any coarse veins, etc and put it, the pork and the onion through a food processor to suit your tastes - I don't like it too fine.
Add the other ingredients and mix well. You could add more wine (not too much brandy) or breadcrumbs to adjust the consistency.

Grease the terrine dish (about 1 litre in size - I got some old pate dishes from the supermarket but that was over 10 years ago), etc with butter or lard. Stretch the bacon with the back of a knife and line the dish leaving enough to overlap the mixture on top. Add the mixture and cover with the bacon. (You can be really flash and place some juniper berries and /or bay leaves UNDER the bacon, between it and the dish - looks good when turned out!)

Cover with greased foil and place in a bain marie in an oven (170 degrees C Mark 3 for an hour. Check to see if it has come away from the sides and is firm to the touch. It may need 10 - 15 minutes longer.

Allow to cool in the dish, refrigerate and turn out when chilled.

[Big Guy]

Liverwurst

10 Lbs. Pork liver chunks
10 Lbs. Pork chunks
8 Tbsp. salt
4 cups grated onion
4 Tbsp. Sugar
3 Tbsp. White pepper
2 Tsp. ground sage
4 Tbsp. Marjoram
2 Tsp. Nutmeg
1 Tsp. Ginger
2 Tbsp. Cayenne pepper
4 cups of water used to boil the meat

Cut up pork and liver into chunks. Soak overnight in enough water to cover ,into which 2 Tbs. of salt and � tsp. of nitrate has been dissolved.
Boil pork and liver until cooked approximately 15 minutes. Combine all ingredients and grind through medium plate. Re-grind through fine plate. Mix until smooth. Stuff into cloth casings. Simmer in salted water for 20 minutes, cool. Refrigerate for 24 hrs before using.

Yield
Makes 10 cloth bags.
Each bag is 12� long. Sew bags from a 12�x8� piece of unbleached cotton. Fold cotton to 4� x12� sew along two sides.