Paleo Southern Style Liver Pudding

Discover the ultimate comfort food with a healthy twist in this Paleo Southern Style Liver Pudding. This recipe celebrates the bold, earthy flavors of pasture-raised pork liver and ground pork, elevated with aromatic spices like sage, thyme, and red pepper flakes. A true testament to Southern cooking, this dish swaps traditional flours for coconut flour and uses creamy coconut milk for a Paleo-friendly approach. The result is a rich, hearty pudding with a smooth yet slightly textured consistency. Perfectly versatile, it can be enjoyed chilled or pan-fried, making it an ideal accompaniment to sautéed greens or cauliflower rice. Whether you're nostalgic for classic Southern flavors or seeking nutrient-dense recipes, this liver pudding balances tradition with modern dietary needs.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 lb pasture-raised pork liver
• 1 lb pasture-raised ground pork
• 1 medium, finely diced onion
• 3 minced garlic cloves
• 2 tbsp coconut flour
• 1 cup coconut milk
• 2 tbsp pork fat or lard
• 2 tsp sea salt
• 1 tsp black pepper
• 1 tsp ground sage
• 1 tsp ground thyme
• 0.5 tsp crushed red pepper flakes
• 1 cup water

Directions

Step 1

Heat a large skillet over medium heat and add the pork fat or lard. Once melted, add the diced onions and minced garlic. Sauté for 5-7 minutes, or until the onions are soft and translucent.

Step 2

Roughly chop the pork liver into smaller pieces. Add the liver, ground pork, and 1 teaspoon of sea salt to the skillet. Cook for about 10 minutes, stirring occasionally, until the liver and ground pork are fully cooked through.

Step 3

Transfer the cooked liver and pork mixture to a food processor or blender. Blend until the mixture is smooth but still slightly textured. Set aside.

Step 4

In the same skillet, reduce the heat to low and whisk together the coconut milk, water, coconut flour, remaining sea salt, black pepper, sage, thyme, and red pepper flakes. Simmer for 3-4 minutes until the mixture starts to thicken slightly.

Step 5

Return the blended liver and pork mixture to the skillet. Stir well to combine with the coconut milk mixture, ensuring everything is evenly mixed.

Step 6

Continue cooking on low heat for 10 minutes, stirring frequently to prevent sticking, until the mixture becomes thick and forms into a cohesive pudding-like consistency.

Step 7

Taste and adjust seasoning as needed. Remove from heat and transfer the liver pudding to a loaf pan or similar container to shape and cool. Press the mixture firmly to remove any air pockets.

Step 8

Let the liver pudding cool completely at room temperature before refrigerating. Refrigerate for at least 4 hours or overnight to allow it to set.

Step 9

Slice and serve either chilled or pan-fried as a side dish or main course. It pairs wonderfully with sautéed greens or cauli-rice for a classic Paleo Southern-style meal.

Nutrition Facts

Serving size	(1601.7g)

Amount per serving	% Daily Value*
Calories	2384.3

Total Fat 141.2g	0%
Saturated Fat 50.9g	0%
Polyunsaturated Fat 0g
Cholesterol 1666.1mg	0%
Sodium 5298.2mg	0%
Total Carbohydrate 68.8g	0%
Dietary Fiber 9.8g	0%
Total Sugars 25.2g
Protein 204.2g	0%

Vitamin D 222.3IU	0%
Calcium 233.5mg	0%
Iron 110.1mg	0%
Potassium 2771.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.8%

Protein: 34.6%

Carbs: 11.6%