Liver pudding is a traditional sausage product of the black people in and around Charleston S.C. Lacking access to skeletal muscle meats and being left with visceral products (offal) i.e. heart, kidneys, liver this product evolved. Any recipe that adds rice to 'liver pudding' can be dismissed out of hand. This becomes 'rice pudding' colloquially, not to be confused with the dessert from many sites including southeast asia. To suggest that lean meats were added is equally ridiculous. Much of the authenticity of Black Cuisine from Charleston S.C. has been bastardised by reinvention and nouveau/nouvelle cuisine. Inherent in this lies the explanation for all of the spice in traditional black Charlestonian food.
Since I am Charlestonian and now in a position to produce the authentic product, I have been trying to research the original recipe without much success. I fear that the 'old/traditional' recipe has been lost to antiquity.
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