What Is Pigs' liver and How Can I Use It?
If pigs' liver has turned up in a recipe or caught your eye at the store, here's what you need to use it with confidence and how to choose it, cook it, store it, what to substitute, and 5 recipes to try it in.
| In Chinese: | 猪的肝脏 | |
| British (UK) term: | Pigs' liver | |
| en français: | foie de porcs | |
| en español: | hígado cerdos |
Recipes using pigs' liver
There are 5 recipes that contain this ingredient.
Black Pudding (Irish)
Traditional Irish black pudding made from pig's liver, blood, lard, breadcrumbs, and oatmeal. The classic full Irish breakfast component, sliced and fried until crisp. Served with streaky bacon and eggs.
Cottagers' Meatloaf
A hearty British-style meatloaf of pork, pig's liver, and bacon with grated carrot, lemon zest, and herbs. Baked in a water bath and served cold the next day for the richest flavor.
Pig Liver Pesto
Italian-inspired pork liver pesto: a savory blend of seared pig liver, basil, walnuts, garlic and aged cheese folded into a silky olive oil emulsion. Serve as a crostini spread or pasta sauce.
Pan Haggis
Pan haggis with liver, toasted pinhead oatmeal, suet, and onions steamed in a pudding basin for 3 hours. A traditional Scottish dish made without a stomach casing.
Buckwheat Scrapple
Traditional Pennsylvania Dutch buckwheat scrapple from hog's head, liver, heart, and sweetbreads, bound with cornmeal and buckwheat flour, seasoned with sage and mace.
