Why it works: Liver and pepper are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 2,375 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Liver Puddings
Ingredients
Directions
Prepare the filling
Boil the liver until tender, then grate it finely.
In a bowl, combine the grated liver with the suet, and season with pepper and salt.
Cook
Fill the skins with the mixture and boil for 20 minutes.
To serve, boil for an additional 15 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Liver + peppertop 21% of all pairsSmell alikemoderateCooked together2,375 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Liver
- Provides the main body and savoury flavour of the filling once cooked and finely grated.
- Suet
- Adds fat that melts during cooking, keeping the filling moist and rich.
The step that matters
Fill the skins and boil. Filling the skins too full leaves no room for the mixture to expand, so the casings can split. Keep the water at a gentle simmer rather than a hard boil, since vigorous bubbling can also burst the skins and loosen the filling.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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