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Liver Nips (Liver Dumplings) Recipe

Rose Mary's mother and all of her aunts are great Southern cooks. She likes to think she's not so bad herself.

These quick and easy liver nips are made with liver pudding.

These quick and easy liver nips are made with liver pudding.

Granny’s Liver Nips: The Best Recipe

You could say I grew up with liver dumplings, which my family calls liver nips. My paternal grandmother made them from scratch, first cooking, then grinding lean stew beef and liver. I say 'grinding' because this was long before food processors. She used a meat grinder c-clamped to a table—the type you would use to grind lean meat into hamburger. The ground beef and liver would then be mixed into flour to make dumplings. This was a fairly big project, producing a large pot of liver dumplings.

Since my grandmother passed away, liver nips have been scarce in my family over the last several decades. Other family members have attempted to prepare this Southern classic—but only rarely and usually with disastrous results. None even remotely measured up to Granny’s, except maybe the liver nips served at Shealy’s Barbecue restaurant in Batesburg-Leesville, South Carolina.

The Key to Avoiding a Strong Liver Taste

I don’t eat liver of any kind—beef, pork, or chicken—except in liver nips. I remember once telling my grandmother that I had tried to eat liver dumplings at a dinner of my mother’s extended family. The liver taste was offensively strong to me, and although I felt bad about it, I threw them in the garbage. Granny cautioned that the key is to cook the liver first; grinding raw liver and adding it to the dumpling mixture produces nips with a really strong liver taste.

Easy Liver Pudding Liver Nips

My mom told me about a super simple recipe she had found in the newspaper for liver nips. The recipe uses liver pudding. I’m not sure if this product is widely available, but this, too, is something I grew up with in the South. Mom always had liver pudding in the fridge from a local business that made their own pork sausage, liver pudding, souse, and the like. While I was on one of my visits home to South Carolina, Mom made this recipe for me. It makes a relatively small batch. Mom says the secret is to have a very stiff batter. Otherwise, you just get a very thick liver-flavored soup.

Ingredients

  • 2 cans beef broth
  • 1 lb pkg liver pudding, softened at room temperature 1-2 hrs
  • 1 tsp basil
  • ½ tsp salt
  • ½ tsp pepper
  • 1 egg
  • 1 c plain flour

Instructions

  1. Pour beef broth into a large pot and begin heating.
  2. In a bowl, place liver pudding. Add egg, salt, pepper, and basil. Mix together thoroughly. Mom used her hands. I will probably use the mixer with a dough hook.
  3. Gradually add in 1 cup flour, combining as you go. Add flour if needed to make sure you have a stiff batter.
  4. Drop approximately 1 tablespoon of dumpling batter at a time into boiling beef broth.
  5. Cook uncovered for 10 minutes. Do not stir.
Batter should be stiff

Batter should be stiff

Dumplings should be firm, and hold their shape well

Dumplings should be firm, and hold their shape well

Boil dumplings in beef broth

Boil dumplings in beef broth

Modifications

These liver nips were pretty darned good and very simple. The liver taste was a little strong for me. I will probably use 2 cups of flour for my dumplings and add just 2-3 tablespoons of beef broth as needed to moisten, but still keep a stiff batter.

I think I will also reserve the last ½ to 1 cup of dumpling batter, thin it down with about ½ cup or more broth, and pour it into the dumplings to have a thicker broth for my liver nips. Granny’s looked more like the picture of Shealy’s nips than the thin broth from Mom’s.

These are liver nips from Shealy's BBQ in Batesburg-Leesville, SC. This is how I remember Granny's liver dumplings looking.

These are liver nips from Shealy's BBQ in Batesburg-Leesville, SC. This is how I remember Granny's liver dumplings looking.

Traditional Liver Nips

Here is another liver nips recipe, slightly more ambitious, from a family friend. This sounds more like what Granny made but on a smaller scale.

Ingredients

  • 1 ½ lb liver
  • ½ lb suet
  • 1 lb beef roast
  • Salt
  • 1 T basil
  • 1 medium onion
  • 2 eggs
  • 4-5 cups plain flour
  • ¼ tsp baking powder

Instructions

  1. Cover liver, beef, and suet with water and cook in a crock pot for about 8 hours.
  2. Cool liver, beef, and suet. Place in a blender with eggs, onion, and enough cooking broth to puree.
  3. Mix flour and baking powder in a large bowl. Stir in the contents of the blender.
  4. Place crock pot cooking liquid in a large pot and bring it to a near boil. (It seems to me you will need additional broth and a very large pot.)
  5. Drop the dumpling mixture into the hot stock, about 1 tablespoon at a time.
  6. Cook for 15-20 minutes.

© 2019 rmcrayne