liver sauce or gravy

[polecat]

I had this along time back at a bbq house accross from oceanslake campground on hy 17 south. it was a liver gravy or sauce served over rice. does anyone on here know how to make it?

[Turd Ferguson]

You must be wanting a hash recipe..... Big D's is probably where you had it?

heres a carolina hash recipe

W. David Griggs'
Pork BBQ Hash

W. David Griggs of Alcolu, South Carolina; this recipe is dedicated to Boots Varner ("made my first hash under his hand").

• 3-4 lbs pork boston butt
• 1 lb chicken livers
• 5 medium potatoes
• 3 medium onions
• 1 bottle (24 oz) ketchup
• 1/4 cup prepared mustard
• 1/8 cup cider vinegar
• 1/4 cup brown sugar
• 8 cups water
• salt & pepper to taste

"You can cook the butt along with your hog, or add it, liver, potato, and onion to a pot and just cover with water, simmer for 30 minutes. Drain and cool.
Run all through a meat grinder. Add remaining ingredients and simmer 1 hr or till thickened and cooked through, stirring often. Thin with water. Should be the consistency of thick spaghetti sauce - one good spoonful should cover your serving of rice completely without dripping onto the plate - mmmm".


Liver hash is made as many different ways as there are cooks to make it, but basically it is:

2 to 1 parts pork to liver (some use equal amounts), white onions(about 2 to 3 times the amount of meat...it sounds like a lot but they boil down to just flavoring), salt, pepper, a little hot sauce, and cumin. Slice the onions, put them on the bottom of the pot, add meat & spices, cover with water and boil vigorously until it all falls apart. Usually takes about 4 hours or so. Keep it stirred and don't let the water boil off. It will stick to the pan and you'll never get it clean. Use about twice as much pepper as you think you would need. That's a big part of the taste. It freezes well.

Let us know how it turns out.

[polecat]

thanks. for the help. i'll try it

[ProvidenceSwamper]

To make a good traditional hash you need a Boston Butt, several organ meats, and head meat. Most restaurants have strayed away from this....but it is the only way to do it IMO.