Originally Posted By: Tyler
JBL, fresh pork liver is in a class by itself. Do y'all eat chitterlings out west?


We strip them out, scrape them, turn them inside out, wash them, then stuff them with pork sausage. I never peel the casing off of my fried sausage so yep I guess you could say that we eat them only in a different way from you Southern guys. The liver gets boiled, ground fine and mixed with either ground sow belly or jowl and stuffed in casings for liver sausage. Damn I'm getting hungry just talking about it. smile

Practice safe eating. Always use a condiment.