Gruetze

Gruetze i i
Courtesy of Bonnie Hiller Fullerton
Gruetze
Courtesy of Bonnie Hiller Fullerton

Submitted by Bonnie Fullerton of San Mateo, Calif.

Gruetze is kind of like scrapple but without the cornmeal. It's made of pork, liver and barley all ground up together with cloves, salt and pepper. (Seems kind of medieval.) You fry it to make it crispy and eat it for breakfast. This recipe was passed down in my father's family (German). He remembers his grandmother cooking a hog's head, and he would have to pick the meat from it for the holiday gruetze. My mom made it with a pork roast. It seems to be an acquired taste. All of the various in-laws in my family hate it. Despite otherwise hating liver, everyone in my family loves it.


8 pounds fresh pork

2 pounds liver

2 pounds barley

Salt, pepper and ground cloves to taste

Cut pork into pieces. Place in a large kettle and cover with water. Boil until very tender. Remove from broth and let it get cold. Strain broth, chill and remove excess fat. Boil liver till done. Discard the liver broth. Run cold water over liver until it runs clear, then chill the liver. Grind pork and liver and add to pork broth. Boil for a short time. Add barley and seasonings. Season to taste. Add water if necessary. Cook until barley is done. Barley may be ground before use.

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