A Year-Round Guide to Franklin and Nantahala

Yield: 4 pounds. 1 pound pork liver ½ pound pork fat 1 pound ground pork ¼ onion, chopped 2 quarts cold water 4 teaspoons salt 4 tablespoons ground black pepper

Rosemary and Goat Cheese Strata

Yield: 4 pounds. 1 pound pork liver ½ pound pork fat 1 pound ground pork ¼ onion, chopped 2 quarts cold water 4 teaspoons salt 4 tablespoons ground black pepper

Liver Pudding

Yield: 4 pounds.

1 pound pork liver
½ pound pork fat
1 pound ground pork
¼ onion, chopped
2 quarts cold water
4 teaspoons salt
4 tablespoons ground black pepper
¾ cup chopped sage
4 cups cornmeal

Cut pork liver and pork fat into ½-inch cubes. Add the ground pork, pork liver, pork fat, and chopped onion to a heavy-bottom pot or Dutch oven. Add 2 quarts of cold water to pot. Bring the water to a boil. Reduce heat to low, cover, and cook for 2½ to 3 hours or until fat has rendered.

Remove meat from pot and reserve cooking liquid.

Add cooked meat, in batches, to a food processor and return it to the pot of cooking liquid.

Add salt, pepper, and sage, and let the mixture come to a boil. When the water boils, gradually add the cornmeal, stirring until mixture thickens. Pour the mixture into loaf pans and let cool for 15 to 20 minutes. Cover pans with plastic wrap and refrigerate overnight.

To serve, slice block of liver pudding to desired thickness. Melt butter in a cast iron skillet and sauté slices until browned and crisp, cooking 1 to 2 minutes per side.

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This story was published on Sep 18, 2019

Lynn Wells

Lynn Wells gained a fond respect and interest in cooking from her mother and Aunt Addie at the age of 8 in North Carolina. During college, Wells worked in a wide range of restaurants, from fine dining to family- owned. After graduating from UNC Greensboro with a degree in nutrition management and hospitality, Wells began a 21-year career in the nutrition department at Cone Health. In 2014, Wells started Thyme Well Spent Personal Chef Service, an in-home cooking experience for private clients, which continues today. Wells is also a food writer, food stylist, culinary consultant, and the recipe developer/writer for Our State.