Frank's Recipes! Liver Pudding

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Liver Pudding

1 lb. pork liver
1-1/2 lbs. boneless pork chops
salt, to taste
black pepper, to taste
red pepper flakes, to taste

Simmer the pork liver and pork chops separately until tender. Reserve cooking liquid from pork chops. Cool, cut both in small pieces and put through medium or fine blade of food chopper. (Food processor does not work well as it makes it too pasty.)

Combine ground liver and pork, adding 1-1/2 teaspoons salt, 1 teaspoon black pepper, and 1/2 teaspoon red pepper flakes. Mix thoroughly, taste and adjust seasonings. Add 1/2 cup or more of reserved cooking liquid to meat mixture, sufficient to bind but not soupy.

Pack mixture firmly into lightly greased Pyrex loaf pan. Cover surface of meat with greaseproof paper and bake at 350 degrees F. for 1/2 hour. Cool to room temperature, then refrigerate for at least 24 hours to develop flavor.

Slice and serve with toast points, melba toast, or make small sandwiches.