Low Sodium Southern Style Liver Pudding
Discover a healthier twist on a classic Southern delicacy with this Low Sodium Southern Style Liver Pudding. Made with tender pork liver, lean ground pork, and vibrant aromatics like garlic and onion, this recipe captures the rich, savory essence of traditional liver pudding while keeping sodium levels in check. A medley of smoked paprika, sage, and subtle spices like allspice and cloves elevate the flavor, while stone-ground cornmeal lends the perfect creamy, pudding-like texture. This dish is prepared with wholesome, unsalted ingredients and makes a versatile addition to breakfast, lunch, or dinner. Serve it chilled in thick slices or pan-fried for crispy edges—perfect alongside fluffy biscuits, sautéed greens, or eggs. Packed with bold flavors and a touch of Southern comfort, this low sodium option proves that hearty, satisfying meals can still support a healthier lifestyle.
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Ingredients
- 1 pound Pork liver
- 1 pound Ground pork (lean, unsalted)
- 4 cups Water
- 1 large Onion (finely diced)
- 3 cloves Garlic (minced)
- 1 teaspoon Ground black pepper
- 1 teaspoon Smoked paprika (unsalted)
- 1 teaspoon Dried sage
- 0.5 teaspoon Ground allspice
- 0.25 teaspoon Ground cloves
- 1.5 cups Stone-ground cornmeal
- 2 cups Low sodium chicken stock
- 1 tablespoon Olive oil or unsalted butter (for greasing)
Directions
Step 1
Rinse the pork liver thoroughly under cold running water to remove any impurities, then pat dry with paper towels and roughly chop into small pieces.
Step 2
In a large stock pot, combine the chopped pork liver, ground pork, water, diced onion, and minced garlic. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. Cook for 30-40 minutes until the liver and pork are fully cooked and tender.
Step 3
Carefully remove the pot from heat. Drain the mixture, reserving the cooking liquid. Set the liquid aside for later use.
Step 4
Transfer the cooked liver, pork, onion, and garlic to a food processor or blender. Pulse until the mixture forms a fine, smooth paste. You may need to work in batches.
Step 5
Return the liver mixture to the pot. Stir in the ground black pepper, smoked paprika, dried sage, ground allspice, and ground cloves. Mix well to evenly distribute the seasonings.
Step 6
In a separate small bowl, whisk together the reserved cooking liquid, low sodium chicken stock, and stone-ground cornmeal. Gradually pour the cornmeal mixture into the pot with the liver mixture, stirring constantly to prevent lumps.
Step 7
Place the pot back on medium heat. Cook, stirring continuously, until the mixture thickens to a pudding-like consistency, approximately 10-15 minutes.
Step 8
Grease a loaf pan or casserole dish with olive oil or unsalted butter. Pour the liver pudding mixture into the prepared pan and smooth out the surface using a spatula.
Step 9
Allow the liver pudding to cool to room temperature, then refrigerate it for at least 2 hours or until firm.
Step 10
To serve, slice the chilled liver pudding into thick slices. Optional: Pan-fry the slices in a skillet over medium heat until warmed through and slightly crispy on the edges before serving.
Nutrition Facts
| Serving size | (2707.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2754.1 |
| Total Fat 122.5g | 0% |
| Saturated Fat 37.5g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 1719.1mg | 0% |
| Sodium 931.2mg | 0% |
| Total Carbohydrate 182.4g | 0% |
| Dietary Fiber 17.5g | 0% |
| Total Sugars 7.8g | |
| Protein 231.6g | 0% |
| Vitamin D 222.3IU | 0% |
| Calcium 284.3mg | 0% |
| Iron 115.3mg | 0% |
| Potassium 4008.1mg | 0% |
Source of Calories