YES Liver Pudding is Delicious, crunchy on the outside, soft on the inside, flavorful and spiced! Serve with eggs, waffles or pancakes for the perfect breakfast! First, though, you have to know how to cook Liver Pudding!
Liver Pudding is a favorite Classic Southern Dish! It is made from pig liver, head parts, and cornmeal and spiced with sage, salt and pepper! Liver Pudding is affordable and delicious and a perfect substitute for breakfast sausage!
how to cook scrapple
WHY THIS RECIPE FOR HOW TO COOK LIVER PUDDING WORKS
- It showcases the spiced pork meat with a crispy edge and soft center
- Makes use of bacon grease to add more flavor!
- Shows you how to put a crispy edge on a delicious piece of meat IN HOW TO COOK Liver Pudding!
Cook Liver Pudding Like This…
STEP 1. Slice the loaf of Liver Pudding into pieces for frying.
how to cook scrapple
STEP 2. Mix up your breading and lightly coat the pieces to ready for frying (heat up your pan).
how to cook scrapple
STEP 3. Gently place the pieces into the hot frying pan and cook for about 10 minutes (5 on each side).
how to cook scrapple
STEP 4. Drain on paper towels. Serve hot!
how to cook scrapple
Frequently Asked Questions (FAQ’s)
WHAT IS Liver Pudding?
According to my friend Wikipedia, Liver Pudding is made from pork liver and meat that is cooked and then mixed with cornmeal and spices and formed into a loaf.
WHAT DOES Liver Pudding TASTE LIKE?
I think Liver Pudding tastes a lot like Scrapple and sausage. It has a deeper more liver taste however.
WHAT IS Liver Pudding MADE OF?
According to the Neese’s website, Liver Pudding is made of: Pork Broth, Pork Livers, Cereal (Corn and Wheat Meal), Pork, Salt, Spices, Caramel Coloring
IS Liver Pudding AND LIVERMUSH THE SAME THING?
They are very similar and often called the same thing depending on what region of the southern United States you are from.
Liver Pudding VS SCRAPPLE
Personally, I think the taste is very similar. Scrapple is a Pennsylvania Dutch recipe and Liver Pudding originated in the South. Is that the biggest difference? I’m not sure, but I enjoy both and think they taste pretty similar.
Additionally, if you enjoy sausage, you will probably like Liver Pudding. It’s only a slightly different flavor and I think you will be pleasantly surprised.
HOW DO YOU EAT Liver Pudding?
With a smile on your face and a fork in your hand! Unless, of course, you’ve made a breakfast sandwich with it, in which case you just use your fingers.
Seriously though, you eat Liver Pudding the same way you eat sausage generally.
IS Liver Pudding RAW?
The Liver Pudding that I purchase from Neese’s sausage company is not raw, it is precooked. Check the outside of the package that you have purchased.
HOW DO YOU USE Liver Pudding?
Liver Pudding comes in a loaf or block form. Cut a slice, dredged in seasoned flour and then fry till crispy on the outside. The Liver Pudding that I am using here is already precooked, so… you could eat it right from the package.
HOW TO BAKE Liver Pudding IN THE OVEN
Yes, bake Liver Pudding. All you really need to do is slice off a ½ inch thick slice, place it on a baking sheet and bake at 375 for 10 minutes on one side and another 10 on the other side.
HOW LONG IS Liver Pudding GOOD FOR?
Once cooked, like sausage, you will want to consume your Liver Pudding within an hour or two. Refrigerate unused Liver Pudding and it will be good for about 5 days in the refrigerator.
Check the expiration date on the package of Liver Pudding to understand when the package expires. How To Cook Liver Pudding
CAN I FREEZE Liver Pudding?
To Freeze Cooked Liver Pudding, place it in a bag, label it, squeeze out the air and place in the icebox. It will be good for 3-6 months.
Yes! To freeze unused raw Liver Pudding place it in a bag, label it, and place in the cold box. It will be good for 6 months to a year.
WHAT CAN I SERVE WITH MY Liver Pudding?
Lots of great dishes work with Liver Pudding!
- How to cook Canned Peas
- How to cook Canned Hominy
- Scalloped Potatoes
- Chicken Noodle Soup
- Sauerkraut!
how to cook scrapple
TIPS and TRICKS
- Liver Pudding is pre-cooked. You can eat it from the package if you want (but we recommend frying it to add great flavor!)
- I use a light coating of wondra flour to give mine an exceptional crispy crunch BUT if you don’t have this, a little flour (all purpose or self rising, either one) will work too. If you don’t have any of those, just fry it a little and it will still be good.
YA’LL BE SWEET AND HELP ME OUT, OK?
Leave me a 5 STAR 🌟🌟🌟🌟🌟 Comment below. Reader comments are the best. I answer right back!
How to Cook Liver Pudding
Ingredients
- 1 lb liver pudding cut into 1/4 - 1/2 inch thick slabs
- 1 cup instant flour such as Wondra
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- 2 Tbs bacon grease
- 2 Tbs whole butter
Instructions
- Cut 4 ¼ inch slices of the scrapple and lay on a clean paper towel (this helps remove moisture).
- In a large bowl, mix the Wondra flour, garlic powder, onion powder, cayenne, salt and pepper and mix well, set aside.
- In a 10” cast iron skillet, heat the bacon grease and butter until hot and a drop of water spatters enthusiastically.
- While the pan is heating, very carefully dredge the scrapple slices in the wondra flour. Pat the flour into the scrapple gently.
- Lay each piece of scrapple into the hot oil after it is dredged in the flour. Fry as many as 3-4 at a time.
- Cook for 3 minutes per side without disturbing during cooking, turn the pieces very gently.
- Remove to a clean paper towel to drain.
Notes
- It is ok to leave the cayenne pepper off is you do not like a little hot flavor in your food.
- Make sure to use the kosher salt and not table salt.
- If using table salt, reduce to “just a pinch” The wondra flour makes a nice crispy exterior, if you use regular flour, it is ok, the edges just might not be as crusty.
Andrew Rhodes
Friday 17th of March 2023
We moved from NC (the south) back at the end of 2018 to Colorado. I like the change in weather since we had been on the East coast for a couple of decades. But Colorado has no Neese's liver pudding. Yes, I know, commercial instead of homemade. Still, we like it a LOT. The past year, Neese's website had "Out of stock". Finally, deciding to escalate, I called. It turns out Neese's no longer accepts online orders by website. You have to call to order, and because of stock, might have to be on a waiting list.
But I did ask about whether I could freeze what I ordered so I could order a large number and have some to last without ordering multiple over time since they ship next day, not frozen. They don't recommend freezing the whole package at once because, as they explained, it's made with corn meal and when thawing, the liver pudding can get a little mushy. They recommend slicing it, then freezing it in the sliced form.
I see you mention about freezing uncooked portions. Have you tried freezing an entire 1 pound block or only sliced? And you say "cold box" instead of freezer. I looked up "cold box" on Bing and there is a thing called a "cold box" but wanted to be sure whether you were just saying "cold box" instead of "freezer" or if you really meant something else.
I want to properly store what I get for a long term, if it survives not being eaten within 2 months, it will be lucky. :) But based on how much I ordered, it will take longer than a week.
P.S. Yes, I am a cold liver pudding eater. I eat it on sandwiches which requires Duke's Mayo, an absolute MUST brand of mayo. :)
Thanks.
Wendi Spraker
Sunday 19th of March 2023
Hi Andrew, Boy you threw me for a loop there, I've never heard of eating cold liver pudding! I'll admit a guilty pleasure of throwing the Molotov cocktail of "NO, HELLMANS!!" just for fun. Personally, I like Dukes for some applications and Hellmans for others but my all time favorite is Kewpie Mayo, sadly, can only get it at the Asian grocery and it is quite expensive. Believe me, I am a total supporter of Neeses and it makes me sad that the fine people of Colorado don't have this pleasure! I'm gong to side with Neese's on this, and if they say don't freeze it whole then don't freeze it whole. Just cut it into slices and freeze it first. A little work but if it preserves the goodness, then totally worth it! Probably, cold box is a local colloquialism that I'm using there. You know, I live in the backwoods of NC, so... well, you get it.
Kathleen Carlton
Saturday 10th of July 2021
That's how I cut up a pine apple takes less than 10 mins and soooo worth it.
Wendi Spraker
Monday 12th of July 2021
great!
jim l nashwinter
Thursday 3rd of June 2021
as a penn.dutchman?I grew up on scrapple;at 75 still love this simple food?The taste is so great:It was a poor folks dish;but thank god I was poor;;
Wendi Spraker
Thursday 3rd of June 2021
"poor food" is some of my favorite food! I've been considering putting some of my SPAM recipes up on my website, they are good and inexpensive and taste like home. :) Thanks for leaving a comment!
Pat
Wednesday 21st of April 2021
Great recipe! I love it for breakfast.
Wendi Spraker
Sunday 25th of April 2021
That's fantastic Pat!
Morty
Tuesday 16th of March 2021
I made it and it turned out perfect!
Wendi Spraker
Wednesday 17th of March 2021
Terrific Morty! Thanks for coming back and leaving a comment.