Type what you have

Ingredients

• ✓ pork liver
• ground pork
• salt
• black pepper
• allspice
• onion
• butter
• flour
• milk
• egg
• bay leaf

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Put liver, ground pork, salt, pepper, allspice, and onion in a food processor or meat grinder and let it run until mixture is still slightly coarse.
3. 3 To make sauce: Melt butter over low heat. Stir in flour until smooth. Add milk, stirring until smooth.
4. 4 Combine sauce, egg, and meat mixture and stir. Put in a mold with bay leaves on top of mold and bake 1 to 1 1/2 hours.

By SandyH

Ingredients

• ✓ pork liver
• ground pork
• onion
• salt
• pepper
• sausage casing

Instructions

1. 1 Mix together pork, liver, onions, salt and pepper. Put into casings and boil in water for one hour.

By Tina

Ingredients

• ✓ pork liver
• pork chop
• olive oil
• garlic
• onion
• salt
• pepper
• tomato
• chickpea
• raisin
• potato

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; add pork chops and return to a boil. Cook pork chops at a boil for 5 minutes, remove, and set aside to cool. Remove 1 cup of broth from the pot and set aside for later use. Once chops are cooled to the touch, cut them into bite-size pieces.
2. 2 Return water to a boil; add pork liver to the pot and cook at a boil until tender, 7 to 10 minutes. Drain and discard liquid. Set liver aside to cool; cut into bite-size pieces.
3. 3 Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic in hot oil until tender, about 5 minutes. Stir pork chops into onion and garlic; cook and stir together for 5 minutes. Season with salt and pepper. Add tomatoes and reserved broth; cover and cook for 10 minutes. Stir pork liver, garbanzo beans, raisins, and potatoes into the mixture; cover and simmer until potatoes are fork tender, about 10 minutes.

By lola

Ingredients

• ✓ pork liver
• pork lung
• pork heart
• white vinegar
• water
• bay leaf
• salt
• pepper
• olive oil
• onion
• garlic
• tomato

Instructions

1. 1 Place pork liver and pork lung into two separate saucepans; cover with water. Bring each pan to a boil; cook liver and lung until tender, about 10 minutes. Drain; cool liver and lung before chopping into bite-sized pieces. Set aside.
2. 2 Combine liver, lung, and heart in a large pot over medium heat. Add vinegar, water, and bay leaves; season with salt and black pepper. Bring mixture to a simmer; cook for 5 minutes.
3. 3 Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic; cook until fragrant, about 5 minutes. Stir in tomatoes; simmer about 5 minutes. Stir liver mixture into onion mixture; cook and stir for 5 minutes. Serve hot.

By lola

Ingredients

• ✓ pork liver
• pork
• soy sauce
• lemon
• olive oil
• potato
• olive oil
• onion
• garlic
• tomato
• green bell pepper
• salt
• black pepper

Instructions

1. 1 Place the pork in a large pot; pour enough water into the pot to cover the pork. Stir the soy sauce and lemon juice into the water. Bring the mixture to a boil for 5 minutes. Remove the meat and set aside. Discard the liquid.
2. 2 Refill the pot with fresh water; add the pork liver and bring to a boil for about 5 minutes. Remove the liver and allow to cool; cut into bite sized pieces. Set aside.
3. 3 Heat 3 tablespoons olive oil in a large skillet over medium-high heat; fry the potatoes in the hot oil until golden brown and cooked through, 7 to 10 minutes. Remove the potatoes to a plate lined with paper towels. Add 2 more tablespoons olive oil to the skillet and allow to get hot. Cook and stir the onion and garlic in the hot oil until fragrant, 3 to 5 minutes. Add the pork and pork liver to the skillet; cover and cook for 5 minutes. Stir the tomatoes into the mixture; cook together, stirring occasionally, another 5 minutes. Return the potatoes to the skillet with the green bell pepper. Season with salt and pepper. Cook and stir another 5 minutes.

By lola

Ingredients

• ✓ pork liver
• pork shoulder
• water
• white rice
• green onion
• onion
• parsley
• red bell pepper
• celery
• cilantro
• garlic
• salt
• cayenne pepper
• black pepper
• red pepper flakes
• hog casing

Instructions

1. 1 Combine pork shoulder and liver in a large saucepan. Add 4 cups water and bring to a boil over medium-high heat. Reduce the heat to medium-low, cover, and simmer until pork is tender, about 1 1/2 hours.
2. 2 Meanwhile, bring remaining 4 cups water and rice to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Set aside.
3. 3 Use a slotted spoon to transfer pork to a cutting board; let cool.
4. 4 Stir green onions, onion, parsley, bell pepper, celery, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and pepper flakes. Simmer until onion is tender, 5 to 7 minutes.
5. 5 Meanwhile, grind cooled meat using the coarse plate of a meat grinder. Stir ground meat into the vegetable mixture and cook, stirring frequently, until the liquid has nearly evaporated, about 10 minutes. Stir in cooked rice and set aside to cool.
6. 6 While the meat mixture is cooling, rinse sausage casings inside and out with plenty of warm water. Keep casings in a bowl of warm water until ready to stuff.
7. 7 Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick sausages with a needle every 4 to 6 inches.
8. 8 Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a gentle simmer. Add sausages and cook gently until hot on the inside, firm to the touch, and plumped in appearance, about 5 minutes. Serve immediately.

By Christy Lane