1 pound pork liver
1 pound boneless porkchop
1/2 tsp salt
1/2 tsp pepper
1/4 tsp red crushed red pepper
A pinch of sage
Clean the liver and trim away the excess fat, membrane and veins. Cook the liver and porkchops over medium heat, in separate pots, until they are thoroughly done and a fork easily inserts in them. Cook them separate to avoid overcooking either. Save the stock from the porkchop.
Cut the liver and porkchop into small cubes and then run them thorough a meat grinder together. In a pinch you can use a food processor but you want to grind the meat, not liquify it. You want it finely ground but not creamy.
Stir in your salt,two types of pepper, and sage. Taste it and see if you want more seasoning. But many of us need to watch our salt so don't over do it. Use some of the liquid from your pork chops to moisten your mixture so that it sticks together nicely.
Now you have two choices. If you have casings, you can run the pudding back through your meat grinder, stuffing it into the casing as you do. If you do not have casings available locally, you can pack it tightly into a lightly oiled pyrex (glass) loaf pan.
Cover with plastic wrap and refridgerate for a day.
When ready to eat your liver pudding, slice off a few pieces and fry it in a lightly oiled skillet until it is medium browned.