Having recently acquired some pork livers, anybody have a recipe that they have tried and liked? Thanks in advance.

It makes really good (and easy) sausage. It is called Jaternice in Slovakia, and Hurka in Hungary. You do not need to stuff it into casings if you don't want to.

Here's the link (I think):

http://forums.accuratereloadin...9811043/m/1431010591

Great, Thanks. Will be trying this when I get the time.