Mom's  Liver Kaka

A Great Swedish Christmas Tradition

3 lbs Liver Pork or Beef
1 1/2 lbs Ground Beef
1 lb Ground Pork
1 1/2 Cups Whole Milk
1 1/2 Cups White Karo Syrup
3 Eggs
3 tsp Sea Salt
3 tsp All Spice
1 tsp Pepper
1/2 tsp Cloves

 

Scald the liver in Boiling Hot Water 2 to 3 times.

Chop up liver in food processor or hand grinder after scalding and make sure pink is gone.

Add rest of ingredients in large bowl and mix together.

 

Put in loaf pans cook at 350 for one hour. Remove when cool, wrap in foil then bag the Swedish Liver Kaka and freeze for Christmas.

Serve cold with hot mustard sauce. Equal parts of mustard powder, sugar, and vinegar. Thin with sour cream if too strong.

Makes 5 loaf pans 3X8 size

 



Copyright 2002 by The Soft Factory. All rights reserved.
Created for your viewing pleasure on Sept 23, 2002
This page was last updated on 09/23/02

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