How to Cook Liver Pudding
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
458 kcal
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Course
Main Course
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Cuisine
American
How to Cook Liver Pudding
Description
How to Cook Liver Pudding features slabs of liver pudding that are delicately seasoned and pan-fried to achieve a crispy outside and tender inside. The liver pudding is sliced about a quarter-inch thick, dried on paper towels to remove excess moisture, then dredged in a mixture of instant flour seasoned with garlic powder, onion powder, cayenne pepper, kosher salt, and ground black pepper. It is fried in a hot cast iron skillet using a combination of bacon grease and butter, which imparts a rich flavor and ensures even browning. The recommended cooking time is three minutes per side without disturbing the pieces, preserving the crust and preventing breakage.
The seasoning mix, especially the optional cayenne pepper, adds a mild heat that can be omitted for a gentler flavor. The use of kosher salt is advised for balanced seasoning; if using table salt, only a pinch is recommended. The choice of instant flour like Wondra helps create a crisp coating, though all-purpose flour can be used with a slightly less textured finish. Draining the cooked pudding on paper towels reduces excess oil for a cleaner bite.
This preparation method makes for a tasty, rustic dish that can be served alone or alongside eggs or toast. It highlights the characteristic flavor of liver pudding with a seasoned crust and a soft yet firm interior.
Ingredients
- 1 lb liver pudding cut into ¼ - ½ inch thick slabs
- 1 cup instant flour such as Wondra
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 Tbs bacon grease
- 2 Tbs butter whole
Instructions
- Cut 4 ¼ inch slices of the scrapple and lay on a clean paper towel (this helps remove moisture).
- In a large bowl, mix the Wondra flour, garlic powder, onion powder, cayenne, salt and pepper and mix well, set aside.
- In a 10” cast iron skillet, heat the bacon grease and butter until hot and a drop of water spatters enthusiastically.
- While the pan is heating, very carefully dredge the scrapple slices in the wondra flour. Pat the flour into the scrapple gently.
- Lay each piece of scrapple into the hot oil after it is dredged in the flour. Fry as many as 3-4 at a time.
- Cook for 3 minutes per side without disturbing during cooking, turn the pieces very gently.
- Remove to a clean paper towel to drain.
Notes
- Omit the cayenne pepper if you prefer a milder taste without spicy heat.
- Use kosher salt for proper seasoning; reduce to a pinch if substituting table salt.
- Wondra flour helps create a crisp crust, but all-purpose flour is an acceptable substitute with less crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 458 kcal
% Daily Value*
| Calories | 458kcal | 23% |
| Carbohydrates | 40g | 13% |
| Protein | 12g | 24% |
| Fat | 28g | 43% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 77mg | 26% |
| Sodium | 754mg | 31% |
| Potassium | 179mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2590IU | 52% |
| Vitamin C | 3mg | 3% |
| Calcium | 8mg | 1% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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