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Old 12-15-2008, 05:58 PM   #1
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ISO help using large quantity of pork liver

I just received 6 pounds of pork liver and want to make braunsweiger or liver sausage, or a tasty liver pate any help would be very much appreciated. Thak all of you in advance
Chef dave

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Old 12-15-2008, 06:25 PM   #2
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Sorry, I don't go near liver. Good luck, I'm sure somebody here would know what to do with it.... :o)
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Old 12-15-2008, 06:35 PM   #3
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Dave.. if you change your title you might get more people to look at your message...

I love liver but..just fry it up and eat it with onions..sorry I can't help you.
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Old 12-15-2008, 07:05 PM   #4
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All taken care of, Trish. Title changed and moved to "pork" forum. Should give Dave more exposure.
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Old 12-15-2008, 07:05 PM   #5
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Thanks Katie!
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Old 12-15-2008, 07:48 PM   #6
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Sorry Dave - the best use I have for liver is feeding to the dog. Hopefully, this bump will get someone else to help.
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Old 12-15-2008, 07:54 PM   #7
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I say you should freeze some of it. Even if you make, well whatever you might make out of it, there is no way you can eat this much of anything, let alone liver. Freeze in 1 pounds bags and then you can cook when ever you ready for. Make some now, of course.
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Old 12-15-2008, 07:58 PM   #8
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Quote:
Originally Posted by CharlieD View Post
I say you should freeze some of it. Even if you make, well whatever you might make out of it, there is no way you can eat this much of anything, let alone liver. Freeze in 1 pounds bags and then you can cook when ever you ready for. Make some now, of course.
I agree that is a lot of liver to use in one time. Plus you can experiment recipes one pound at a time.
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Old 12-15-2008, 11:08 PM   #9
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See Pork liver and why we never see it at grocery stores / restaurants - General Chowhounding Topics - Chowhound
They have a nice discussion on the topic. There is also a sweet or savory Italian version of pork liver sausage. Have you tried to google for a recipe?

I bet there is a good one in the book, Charcuterie.
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Old 12-15-2008, 11:09 PM   #10
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see also http://www.recipelink.com/msgid/015982
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