Sweet Farre Dressing
Prep Time: 3 Hours
Yields: 8-10 Servings

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.


  • 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

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.


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