Print
Email
Add a photo
Ingredients
- 1 Boston butt
- 1 pork liver
- Red or possibly black pepper to taste
- Salt to taste
- Cornmeal, plain
Directions
- Cover pork liver and Boston butt with water and boil till tender. Remove from liquid and reserve liquid. Run liver and Boston butt through a food grinder. Return to the liquid and add in plain cornmeal, sufficient to make it very thick. Cook, stirring till it leaves the side of the pan. Add in the spices (salt, pepper and sage).
- Form it into a loaf and put it in a bowl with a towel over it. Set a heavy weight on top to press out excess liquid. You can slice it and fry it or possibly eat it as is. This recipe was gathered from memory. You may have to experiment with it to get it right.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 406g | |
| Calories 437 | |
| Calories from Fat 161 | 37% |
| Total Fat 17.91g | 22% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.12g | |
| Cholesterol 185mg | 62% |
| Sodium 204mg | 9% |
| Potassium 1252mg | 36% |
| Total Carbs 5.88g | 2% |
| Dietary Fiber 2.0g | 7% |
| Sugars 4.1g | 3% |
| Protein 58.74g | 94% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
