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Title: Liver Sausage for Breakfast
Categories: Offal Sausage Breakfast Pork
Yield: 4 Servings
| 2 | lb | Pork livers |
| 1 | lb | Pork fat (trimmings) |
| 7 | c | Water |
| 2 | Heaping Tbsp. salt | |
| 1 | Heaping Tbsp. black pepper | |
| 1 | Heaping Tbsp. ground cloves | |
| 2 | lb | Graham (whole-wheat) flour |
| OR | ||
| 1 | lb | Graham + |
| 1 | lb | Buckwheat flours OR |
| 1 | lb | Graham flour + |
| 1 | lb | Cornmeal [I like this |
| Best!] |
Cook the liver and fat in the simmering water until thoroughly cooked and firm. Keep the water from the simmering, it will be added back later! Grind the meat and fat together, add the spices, the flours/meal and the reserved cooking water, mix thoroughly in a big pan. Cook on the stovetop (avoid burning!) till fully heated throughout. Pack the hot mixture into loaf pans and press to pack it down. Cool.
To Serve: Slice the sausage loaf [carefully, it may be a little crumbly] into 1/4-inch to 3/8-inch pieces (as many as you want for breakfast that day!) and brown the slices in a frying pan in a little oil or shortening [Yes, more fat!]. Top a good piece of toast [for this I really prefer home-made white bread toast] with a little butter or margarine [optional], some jam, jelly or preserves [Gram likes grape jelly, I like raspberry preserves for this] and 1 or 2 slices of the hot sausage, depending on the size of the toast and the sausage slices. Enjoy the spicy bite of the clove and pepper offset by the sweetness of the jam.
This sausage loaf can be unmolded from the pans after cooling, wrapped in foil or plastic wrap, and frozen in full or half-loaves for occasional use through the cold season, when it's a nice warmer-upper for a cool morning!
I hope to preserve a good recipe through sharing it! I'm the only daughter of an only daughter (and single); I don't know if my uncles' kids picked this up or not, and I don't think my brother and SIL would pass it on, since they're into things that are "trendy healthfood stuff" (no coffee, whole-grains only, low-fat, tasteless in my opinion!) Here's something for the guys to chew on...surnames are generally passed on to families through the male line, at least in the European heritages, but family recipes are most likely to be passed through the female lineages!
Joan MacDiarmid in Amherst, NY
From: Joan Macdiarmid Date: 07 Dec 97
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