|
Comment:
Farre is a meat dressing brought to Louisiana, many think by the
Germans, that further evolved here in the French kitchens. In many
Cajun and German communities of the River Road west of New Orleans,
farre was often seen as a sandwich spread at weddings, parties and
funerals. This is one of our many variations, which includes sweet
potatoes and is undoubtedly from the German Coast of Louisiana.
Ingredients:
- 1½ pounds ground beef
- 1½ pounds ground pork
- ½ pound chicken livers
- 1 quart chicken stock
- 2 cups diced onions
- 1 cup diced celery
- ½ cup diced green bell pepper
- ¼ cup diced red bell pepper
- 2 tbsps minced garlic
- 2 cups shredded sweet potatoes
- 1 cup sliced green onions
- ½ cup chopped parsley
- salt and black pepper to taste
- Louisiana hot sauce to taste
Method:
In a cast iron skillet, sauté ground beef and pork over medium-high
heat. Cook meat 30 minutes, chopping occasionally, until it is golden
brown and grains of meat are totally separated. While meat is browning,
poach chicken livers in chicken stock or water for approximately
20 minutes. Drain livers and reserve stock for later use. Once meat
is browned, add poached chicken livers, onions, celery, bell peppers,
garlic and sweet potatoes. Sauté 3-5 minutes or until vegetables
are wilted. Using the side of a cooking spoon, chop livers into
meat mixture. Reduce heat to simmer and add stock as necessary to
retain moisture. Simmer 2 hours or until meat is extremely tender
and sweet potatoes have totally disappeared, stirring occasionally.
Add green onions, parsley, salt, pepper and hot sauce. NOTE: If
using as a rice dressing, combine 1 cup cooked meat dressing with
1½ cups cooked rice.
|
