Approximately 1 kg (2lb) of ox, pig or lamb liver.

Garlic – granuales, powder or crushed fresh garlic


Place the liver in a pan and cover it with water. Add a sprinkling of garlic (to taste) and bring to the boil. Simmer until the liver is soft, which normally takes 15 to 20 minutes. Cut the liver into tiny pieces and place it on a sheet of tin foil on a baking tray.

Bake the liver in a moderate over (about 150°C/300°F/gas mark 2) until it is hard – this may take up to 2 hours!

Once hardened, remove from the oven and allow it to cool. Store in an airtight container, it will keep for a long time.


You can use a microwave to harden the liver instead of an oven, but ensure you use a suitable tray and omit the foil. It should take aroud 12 minutes at full power.

These make great additions to kong stuffing recipes!

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