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
This page was last updated on 09/23/02
Web Design by
Site navigation |