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Finally found my pork liver!

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  • Finally found my pork liver!

    Inspired by this post, http://www.smoked-meat.com/forum/showthread.php?t=4522 , by Cajunsmoke13, I was set out to make some authentic Boudin last weekend. Could not find pork liver in 5 different markets. I did not want to sub chicken or beef, as CS13 recommended not too.

    So found it at the big new Chinese market next to the pork kidney, spleen, heart, and the quarts of pure, fresh pork blood. I think they sell every part of the animal there.
    Keith

  • #2
    Congratulations on the find Keith.... Keep us posted on the Boudin.
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    • #3
      What don't they sell in an Asian market? Tree ears. Need I say more?
      I'm trying to find a recipe for rabbit liver Braunschweiger.


      Tom

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      • #4
        pork blood. Makes you wonder why they sell that crap. I guess the vampire rumors are true LOLOLOLOLOL

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        • #5
          Blood sausage.......very good. And also some recipes call for it in liver sausage and grit sausage.

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          • #6
            Many a Hungarian (close to Romania) might argue, Tim.

            Hunkies make a pork liver and rice sausage called "hurka" (sp?). QUITE tasty. And a good blood one too. One of nature's finest thickners and binders.
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            • #7
              Originally posted by Kingudaroad View Post
              and the quarts of pure, fresh pork blood.


              Actually my Dad made an excellent liver sausage and head cheese as I recall. That liver sausage with eggs was a darn good breakfast.

              So I am sure I've probably eaten the stuff . . . or worse . . . just didn't realize it.

              Dave
              Last edited by DDave; 11-05-2009, 08:31 AM.
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              • #8
                many peeps shun away from organ meats, but pork liver sausage is great stuff... at least the stuff we make, from grandparents recipie. been eating it since a little kid. like it baked til golden crispy on outside and serve on buttered toast... cant wait to see your boudin!!!
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