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For the liver, I vote for liverwurst, and smoke it for Braunschweig.
Mustard sauce goes good with tongue or pickle tongue.
If you had the brain, there is scrambled eggs and brains. Bake the heart stuffed with garlic butter.
BTW---reserve the kidneys for your worst enemy, or relatives never to return.
Liver is common and generally the only offal really used in restaurant hashes today. The book does have a few recipes that go a bit further.
There is a hogs head hash, a “liver and lights” (lungs) hash but lungs aren’t commercially available and are sort of banned by USDA, and Melvin’s BBQ shared a recipe that includes kidney and liver, but it’s the full 60-gallon restaurant recipe and would have to be scaled down for most folks to use.
Honestly, you could add all of those (to taste) to just about any of the recipes, and hash would be an ideal dish for at least some of your haul. Any meat could be added to most of the recipes and succeed, if you like the taste of offal. I'd either rework Melvin's recipe, or start with one that already includes liver. Find one that seems to match a flavor profile you might like and go for it. I'd hesitate with some of the Upstate-style beef hashes since they're only beef/onion, really.
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Man, the snark would come easy here, but I’ll hold off. I’m not a fan of organ meats, for all the usual reasons. I’m not accustomed to it, we can afford muscle meat, nobody knows how to cook it any more, etc..
But I’d be interested in reading suggestions, even if they don’t prompt me to give it a try.
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I'd definitely use some for the pooch's food. Other than looking up a specific recipe on the interwebs, though, I can't say as I've ever eaten anything made directly from hog organs. Except for Braunschweiger and whatever's in Spam and cheap hotdogs. It'll be interesting to see what you come up with. And if you ever cook it twice!
I first mis-read the title and thought it was "What to do with HOT organs." Needless to say I decided I had to click on the topic only to re-read it correctly which made far more sense. Sadly, I've no help, but, will follow along.
14 oz liver or a blend of organs like liver, kidney, and heart cut into medium-sized chunks 1 10 oz chunk of bone with meat attached, preferably a shank such as a lamb or deer shank, or soup bones. Or substitute 4 ounces of cooked meat. 2 cups fine cornmeal ¼ cup buckwheat flour ½ cup yellow onion diced small 18 grams (1 level tablespoon) kosher salt This may seem like a lot of salt, but remember this is a breakfast "meat" like bacon or sausage. If you're sensitive to salt, use 2.5 teaspoons. 6 cups water
Maple syrup small amounts for serving (optional) 2 dried bay leaves 1.5 teaspoons spice mix follows
Cover soup bones or shank and onion with the 6 cups of water, add the bay leaves, cover with a lid, then simmer on medium heat or bake at 300 for 2 hours or until very tender.
Chill the shank until cool enough to handle. Remove the meat with a slotted spoon and set aside. Strain the broth and reserve. There should be exactly 4 cups of liquid, if there isn’t add enough water or stock to make up the difference.
Cut the liver, heart or other organs into roughly 1 oz pieces.
Remove the meat from the shank bone, then put the shank meat, cooked onion and organs in a meat grinder, or process n a food processor until fine. Sweat the meat mixture to evaporate the water in a saute pan for 2-3 minutes, then reserve, and allow to cool, covered.
Meanwhile, Whisk the cornmeal and buckwheat flour with the salt and spices, and combine with the 4 cups of cooking liquid in a saucepot big enough to hold it. Heat the mixture, whisking constantly until it thickens, then turn the heat down to low and cook for 15 minutes.
Add the cooked meat to the cornmeal mixture, and continue cooking, stirring occasionally to prevent sticking on the bottom for another 30 minutes. You can also bake the mixture at 300 for 30 minutes, or until very thick, as long as it’s covered.
When the mixture is very solid and the cornmeal is well cooked, pour the mixture into a greased loaf pan, there may be a small amount of excess. Chill the scrapple, uncovered on a counter until room temperature, then refrigerate, covered with plastic wrap until completely set before slicing.
To serve the scrapple, cut ½ inch slices and fry until crisp on medium-high heat on both sides. Serve for breakfast or lunch, with maple syrup on the side, if you like.
NOTES
Substitute different organs for the liver and mix and match if you like.
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