I've seen this sausage looking thing in the meat section for years now and curiosity finally drove me to purchase Ring Liver Pudding. I had no idea what it was other than some fairly typical pork parts type ingredients. I asked the cashier if she knew what it was. She didn't, and she had never seen anybody buy it.
I didn't take this as a good sign, still I had to find out. The internet was not a lot of help. Apparently those who make and eat Ring Liver Pudding keep their recipes on paper. I don't think they use the internet, I'm not even sure they use electricity.
It looks like a fat sausage so I cooked it like one, but it melted into a sick looking mush in the pan. Jennifer was grossed out and said it looked like "cat puke". I agreed it looked unappetizing but I spooned it onto a plate beside my eggs and had a go at it.
It tasted like a pork liver paste kind of thing. I had it at a second meal because I had bought a whole pound of this stuff and couldn't let it all go to waste. Again, the most troubling part was the appearance. I put it on toast this time and it was like a hot greasy braunschweiger sandwich which again tasted okay but looked like I had emptied a dirty diaper on some whole wheat.
Curiosity satiated, I'll let the rest go to waste.
6 comments:
den, I LOVE ring pudding. Its taste is close to a blend of braunschweiger and pate foi gras. Slice it into 1/4 inch thick rounds and have it on a cracker, cold with maybe some cheese of some kind.
Although I do admit, when I gave a ring to a friend and told her to do just that, she took a bite and kind of looked at me funny and said: "you know, I think you have to be German to eat this.
Full disclosure I AM part German, but also we ate this all the time in Dayton. I was just looking for a source close by here in the DC area where it isn't easy tfind when I ran across your article. Now I'm all hungry.
I am trying to find this in stores or online. No luck so far. This is how it should be cooked: chip some onions, slice lover pudding and dairy them together in butter. Season with salt and pepper,then try some eggs in the mix. It's very good when cooked this way.
You can buy it online from Alberts store
http://albertsmeats.com/alberts-store/#!/Mix-Six-Ring-Liver-Kiski-&-Ring-Bologna/p/62926192/category=18319125
My gramother always made ring liver pudding for me as a child. It was sliced in about one third inch slices and fried in a frying pan with butter. As you fri it it looses its shape and dries out somewhat, it browns and looks somewhat like fried loose ground beef, although it is much softer than ground beef..then she would put it on AlCohen rye bread, and make a sandwich. It was so good, when I got married I asked what kind ring liver sausage it was she said It isn't sausage but Frey's Ring Liver Pudding. Frey's meats was a Buffalo NY meat company. Al Cohen was a local bakery, that is still in business today. Frey's closed over ten years ago. I haven't had fried ring liver pudding since. I'm not sure about buying it online and I know especially with German food it changes depending on where in Germany it is made. My Grandmother was born in Germany. The only way to eat ring liver pudding is fried and it looks appetizing, it can be drained on paper towels before putting it on good Jewish rye bread.
This is a food from my childhood. Mom heated it in a sauce pan where it turned into a pudding. From there we spooned it onto slices of bread. Yes it looks gross but I rather liked it. My German mom referred to it as gooseliver but I don’t believe that is what it actually was. It is similar in taste to Braunschweiger as mentioned above. Unknown in Ohio. Maternal Great grandparents were German immigrants.
My grandpa was Pennsylvania Dutch which is like German. He gave me this to eat since I was little. We always ate it cold on toast,crackers, etc. I've never had it hot. But we also ate cornmealmush with syrup for breakfast and scrapel, souse, etc. I love it but never had it hot .
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