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Prep Time: 1 Hour
Yields: 8–10 Servings

Farre is a meat dressing brought to Louisiana by the Germans. 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.

2 cups shredded sweet potatoes
1½ pounds ground beef
1½ pounds ground pork
½ pound chicken livers
3 quarts chicken, beef and vegetable stock (as needed)
2 cups diced onions
1 cup diced celery
½ cup diced green bell peppers
¼ cup diced red bell peppers
2 tbsps minced garlic
1 cup sliced green onions
½ cup chopped parsley
salt and black pepper to taste
Louisiana hot sauce to taste
Cooked, white rice

In a cast iron pot (use 12”-14” heavy bottom pot with 4” to 6” sides), sauté ground beef and pork over medium-high heat. Cook 30 minutes, chopping occasionally until meat is golden brown and grains are separated. This process is extremely important, as the slow browning method will increase flavor in the finished dish. While meat is browning, poach livers in chicken stock for approximately 20 minutes. Drain livers and reserve stock for later use. Once meat is browned, add livers, onions, celery, bell peppers, garlic and sweet potatoes. Sauté 12–15 minutes or until vegetables are wilted. Using side of cooking spoon, chop livers into meat mixture. Reduce heat to simmer, and add stock, 12 ounces at a time until absorbed to retain moisture. Simmer 2 hours, stirring occasionally until meat is extremely tender and sweet potatoes have disappeared. Continue to add stock 12 ounces at a time until all is used. Stir in green onions and parsley. Season with salt, pepper and hot sauce. The final consistency should be soft and tender. This dish should be mixed with two parts cooked, white rice to one part meat and can be used as a stuffing or dressing. 

*For sandwiches, it is used without the rice as a spread.




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