Meat Pudding
Few families do their own butchering these days. Custom butchers have taken over that task and attendant jobs, such as sausage-making and the preparation of meat pudding.
Once a standard breakfast food, “puddin’s,” as this dish is commonly known, is eaten less frequently today. Its characteristic richness and fattiness once made it beloved, but now makes it suspect for those with nutritional concerns. Many folks still eat it with horseradish or chopped fresh onions over top; others mix catsup with it; some like it spread with apple butter.
A custom butchering firm in eastern Lancaster County provided this recipe in the quantities with which they usually work.
Ingrediënten
Make in 500-lb. batches:
- 50 % pork liver
- 50 % trimmings
- 2 lbs. of salt per hundred pounds of meat
- 6 –8 ozs. of black pepper per hundred pounds of meat
Instructies
- Mix ingredients and cook together with water in large iron kettle for 1½ hours.
- (The iron kettle gives the mixture a browned flavor.
- )
- Drain meat and reserve pork broth.
- Grind meat.
- Add broth to it until the finished product has the consistency of barbecued beef.
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