Pork Vs. Beef liver taste

[smokeguy]

I for one am NOT a lizard eater (I mean liver but they both turn up my nose and wrinkle the hairs inside ) but I love boudain and by gosh you just can't make it "real" without it.

Or can you?

Since I don't eat liver and it's been so long since I've even tried it and even then it was smothered in onions and gravy (hard to believe even THAT didn't make it taste good!) I can't tell what the taste is like. So I don't know what to substitute it with/for. And it wouldn't matter but I've looked everywhere in my local and not so local area and can't find any pork liver unless I buy 30 lbs at a time.

Anyone here a liver connoisseur and try them from different animals? Can I sub out the pork ones for something else "porkish" or mix some pork with the beef livers, or just go with all beef?

I just got a buck and too late I wish I had saved his liver to try- anyone taste it yet and how it compares to pork? After I get rid of some of those dang turkeys waiting for Thanksgiving (smoked and fried coming up- yum!) in the freezer maybe I'll get lucky and be able to get another one to try it with if someone thinks it would taste ok.

Think pork butt would work or is it too fatty compared to liver? Pork chop? Loin? Underwood's Deviled ham?
It wouldn't be real boudain, but I'll bet little bacon chunks mixed in would be fantastic....

[Richtee]

I don't care for liver either..USUALLY. Not fried, roasted or any of that. But liverwurst..I DO like! Pork liver is the usual for that, but I have heard of beef too. Oh and a pate'- with good crackers. All of which are similar in taste to a sausage liver. Try it... you might like it ;{)

[smokeguy]

Now that you say that I do like liverwurst in moderation. Like with a touch of mayo and hot sauce on a cracker and no more than a couple of times per year. It's SO rich tasting.
Pate is even more "something" but I don't care for that either.

So you're saying I might be able to substitute some of this for the pork liver? What sort of spices do they add to the liver to turn it into a "worst" I wonder. Time to hit the Google.

eta: a general Google guideline of what's in it. http://en.wikipedia.org/wiki/Liverwurst

[Richtee]

The classic liverwurst sammie:
Good SEEDLESS rye bread.
2-3 thin onion slices
Good mustard. I like the yellow, or the horsie stuff
2-3 thin slices liverwurst.

Key is - about the same amount of onion as wurst... MMM!

[HawgHeaven]

I acquired a taste for liver in my adulthood... wouldn't even look at it when I was young.

I can't say I've ever done a side-by-side comparison of beef and pork liver. My favorite liver dish is calf's liver, dredged in egg and flour, fried in bacon grease with onion and peppers, and topped with a nice brown gravy made from the deglazed pan drippings.

Yup, it ain't healthy, butt it makes a flavor statement.

You might try using chicken livers instead of pork livers...? I dunno...

BTW, I love fried chicken livers, with a side of fried gizzards, served up with collard greens... freakin' YUMMO!!

[Zeeker]

I agree with Hawg, calf Liver is very good but I like all Liver. Grew up with it all my life, but then again I eat a Octopus Salad at 6 in the morning. (Me and my Dad are nuts). lol

[HawgHeaven]

I agree with Hawg, calf Liver is very good but I like all Liver. Grew up with it all my life, but then again I eat a Octopus Salad at 6 in the morning. (Me and my Dad are nuts). lol

I need to come to your house...

[Kingudaroad]

I won't eat liver but I like liverwurst and boudin! I also searched high and low for pork liver and finally found it at an asian market.

Also after making my first batch of boudin, I realize that you can reduce the ratio of liver to pork butt and still get the "real" taste without being overwhelmed by liver taste.You can also up the heat.

[smokeguy]

Yeah, I was thinking that increasing the heat might help too.

Chicken livers. Hadn't even thought about those little fried brown blobs of grossness my wife loves.

I wonder if I used a log of liverwurst mixed in with a couple of squirrel's worth of legs finely diced up if that would give me the taste/texture liver would be?

[HawgHeaven]

I won't eat liver but I like liverwurst and boudin! I also searched high and low for pork liver and finally found it at an asian market.

Also after making my first batch of boudin, I realize that you can reduce the ratio of liver to pork butt and still get the "real" taste without being overwhelmed by liver taste.You can also up the heat.

Never thought about an Asian market... just so happens we have a couple of them around here... hmmmm.

I love liverwurst, butt can't say I've ever tried boudin... I'm up for it!

I'm with Rich on the liverwurst sammie, here's my twist...

The roll is usually a soft potato roll. Onion is a must (I prefer Vidalias if I can get them). Yup, yellow mustard, butt I like to mix my own horseradish into it. Two thin slices of Asiago cheese... one on the top, one on the bottom. The liverwurst and onion live in the middle.

Here's the stackup:

Roll top
Mustard & horseradish mix
Asiago cheese
Liverwurst
Onion
Liverwurst
Onion
Liverwurst
Asiago cheese
Mustard & horseradish mix
Roll bottom

Just add beer to wash it down with...