Cajun-style Brown Pudding

Ingredients

In this Cajun adaptation of the traditional Irish Brown Pudding, the main difference lies in the spices and flavor profile. While the original dish relies on simple seasonings like salt and pepper, the Cajun-style Brown Pudding incorporates a blend of Cajun spices, including paprika, cayenne pepper, and thyme, to give it a distinctively spicy and aromatic flavor. We alse have the original recipe for Timoleague Brown Pudding, so you can check it out.

• 1 lb (450g) pork liver 1 lb (450g) pork liver
• 1 lb (450g) pork fatback 1 lb (450g) pork fatback
• 1 cup (240ml) onion, finely chopped 1 cup (240ml) onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tsp paprika 1 tsp paprika
• 1/2 tsp cayenne pepper 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme 1/2 tsp dried thyme
• 1/2 tsp salt 1/2 tsp salt
• 1/4 tsp black pepper 1/4 tsp black pepper
• 1/4 tsp ground allspice 1/4 tsp ground allspice
• 1/4 tsp ground cloves 1/4 tsp ground cloves
• 1/4 tsp ground nutmeg 1/4 tsp ground nutmeg
• 1/4 tsp dried sage 1/4 tsp dried sage
• 1/4 tsp dried marjoram 1/4 tsp dried marjoram
• 1/4 tsp dried basil 1/4 tsp dried basil
• 1/4 tsp dried oregano 1/4 tsp dried oregano
• 1/4 tsp dried parsley 1/4 tsp dried parsley
• 1/4 tsp dried bay leaves, crushed 1/4 tsp dried bay leaves, crushed
• 1/4 cup (60ml) breadcrumbs 1/4 cup (60ml) breadcrumbs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 10g (Sugars: 2g)
• Protein: 20g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   In a large bowl, combine the pork liver and pork fatback. Grind them together using a meat grinder or food processor until finely minced.
2. 2.
   In a skillet, sauté the chopped onion and minced garlic until they become translucent and fragrant.
3. 3.
   Add the minced pork liver and fatback to the skillet and cook over medium heat until browned.
4. 4.
   In a small bowl, mix together the paprika, cayenne pepper, dried thyme, salt, black pepper, allspice, cloves, nutmeg, sage, marjoram, basil, oregano, parsley, and crushed bay leaves.
5. 5.
   Sprinkle the spice mixture over the browned meat and stir well to evenly distribute the spices.
6. 6.
   Reduce the heat to low and let the mixture simmer for 10 minutes, allowing the flavors to meld together.
7. 7.
   In a separate bowl, combine the breadcrumbs and milk. Let the mixture sit for a few minutes until the breadcrumbs absorb the milk.
8. 8.
   Add the breadcrumb mixture to the skillet and stir until well combined.
9. 9.
   Cook the mixture for an additional 5 minutes, stirring occasionally, until it thickens slightly.
10. 10.
    Remove the skillet from heat and let the mixture cool.
11. 11.
    Once cooled, transfer the mixture to a greased loaf pan or pudding mold.
12. 12.
    Preheat the oven to 180°C (350°F) and bake the Cajun-style Brown Pudding for 45-50 minutes, or until it is firm and cooked through.
13. 13.
    Allow the pudding to cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Pork liver — Make sure to trim any excess fat or connective tissue from the liver before grinding it.
• Pork fatback — Choose a piece of fatback with a good balance of lean meat and fat for the best texture and flavor.
• Cajun spices — Adjust the amount of cayenne pepper according to your desired level of spiciness. Add more if you prefer it hotter or reduce it for a milder flavor.

Tips & Tricks

• For a smokier flavor, you can add a small amount of smoked paprika to the spice mixture.
• Serve the Cajun-style Brown Pudding with a side of spicy remoulade sauce for an extra kick.
• If you don't have a meat grinder or food processor, you can ask your butcher to grind the pork liver and fatback for you.
• Leftover Cajun-style Brown Pudding can be sliced and pan-fried for a delicious breakfast or brunch option.
• Experiment with different Cajun spice blends to customize the flavor profile of the pudding.

Serving advice

Serve the Cajun-style Brown Pudding warm as a main dish, accompanied by a fresh green salad or steamed vegetables. It pairs well with a side of spicy remoulade sauce or a dollop of tangy mustard.

Presentation advice

To enhance the presentation, garnish the Cajun-style Brown Pudding with a sprinkle of fresh chopped parsley or a drizzle of hot sauce. Serve it on a bed of lettuce leaves for an attractive and appetizing display.