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Old 03-04-2016, 10:13 PM   #1
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Ring Liver Pudding

Ring Liver Pudding. Who can tell me what to do with this? How to cook it, how to serve it, what do you eat it with?
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Old 03-04-2016, 10:59 PM   #2
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Ring Liver Pudding

My grandma would fry the heck out of blood sausage for my grandpa. Bit of oil.

Do you have a picture? I've not heard of this. Is it loose, or in a casing?
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Old 03-04-2016, 11:34 PM   #3
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Ring Liver Pudding

Did you buy that? It's actually just blood. It's sure not for me but I have actually tasted it. Once was more than enough.
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Old 03-05-2016, 09:56 PM   #4
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I love the Czech version called jelita but impossible to find here in the Pac NW. I simmer in a little water till it is heated through then make sandwiches with Bohemie rye bread.
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Old 03-07-2016, 05:58 PM   #5
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I think what most of you are talking about blood pudding. I've never had that, but this is not the same. I didn't buy it, but we saw it in the store and DH said his mother used to simmer it in a pan and the ring would break open and his dad and grandfather would spread it on bread. I will try to post a picture of it that I found online if I can. I can't find anywhere online that it says how to prepare it. I never thought to look on the package and see what it says.

This is the description of what it is.

Made with only the finest livers, pork and beef with flavorful spices, this product is favorite of many, while it isn’t the pudding we are all used to, it still comes fresh with plenty of flavor.


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Old 03-07-2016, 06:05 PM   #6
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Ha Ha Ha! This is funny. I googled Czech Jelita and look where it led me!

Source For Jitrnice (Czech liver sausage)
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Old 03-08-2016, 10:54 AM   #7
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Yup, jaternice is liver sausage without the the blood.
Growing up in Eastern Iowa there were several places
I could buy it. My father made it but his recipe was lost
after he passed. One day I'll make some but I'd be the only
one eating it. The meat market in Protivin, Iowa will mail it
out and should do that.
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Old 03-14-2016, 02:54 AM   #8
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its like pate/meat paste (such as Brussels) but more solid Maybe you could have it as a starter as part of meat/cheese/olives/cracker/tapas selection? Or with thin toast and butter and a salad (such as Rocket with a bit of balsamic vinegar)
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Old 03-30-2016, 02:10 PM   #9
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DH says that his mother just put the ring in a shallow pan with some water and simmered it until the casing split opened, then they spread it on bread or crackers. Does that sound right? The kids wouldn't eat it, just their father and grandfather.
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Old 03-30-2016, 09:06 PM   #10
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Quote:
Originally Posted by CarolPa View Post
DH says that his mother just put the ring in a shallow pan with some water and simmered it until the casing split opened, then they spread it on bread or crackers. Does that sound right? The kids wouldn't eat it, just their father and grandfather.
I don't think you need to do that with the one in the pic. It says it's fully cooked.
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