Livermush....

Is this the same thing we call "Liver Cheese" here in Kentucky. It is from the deli and is a mushy kind of meat with a white strip around the edges. Made out of the bad stuff from hogs? nastiest stuff I ever put in my mouth.

Okay...I will never eat again...thanks!

Ok, Ok....for all of you culinary deprived individuals here is the scoop. One of North Carolina's best loved breakfast foods is that Poor Boy's Pate', Liver Mush. This delicacy, fried crisp and served with grits and scrambled eggs, is a wonderful way to start the day. Liver Pudding has a smoother consistency and uses meat other than the liver. Basic Liver Mush 1 fresh hog liver 1 1/2 lbs. fresh fat pork 2 c. cornmeal Red pepper Salt Black pepper Sage Cook liver and fat por****il tender. Remove from broth the liver only and grind. Add corn meal, peppers, and sage to taste. Add enough of the broth to soften mixture. Cook in saucepan until meal has cooked, stirring constantly. Put in mold. Press down until cold. Slice and serve cold or broil. Liver Pudding 1 lb. pork liver 1 large thick pork chop with bone salt black pepper red pepper flakes Trim pork liver of all membrane, fat, veins, etc. Leave fat on pork chop. Simmer pork liver and pork chop in water until both are fork tender. Reserve cooking liquid. Cut liver and meat from pork chop into 1" cubes and put both through the coarse blade of food grinder (food processors don't create the proper texture). Put through grinder a second or third time until mixture is as smooth as you like. Put ground liver/pork mixture in large mixing bowl and season to taste with salt, black pepper, and red pepper flakes. Moisten mixture with some of the reserved cooking liquid. Press finished mixture into lightly oiled glass loaf pan, cover surface with plastic wrap, and refrigerate at least 24 hours for flavors to blend. Slice to serve. May be kept refrigerated 4-5 days. Now of course here in the South there is no need to make your own. Just go to the grocer and get a lb. of Neese's Livermush or Liverpudding. It doesn't have to be fried, it can be sliced right from the refrigerator and placed on your plate or between two slices of high calorie, high carb bread. (Pre0p of course) Larry (Good ol southern boy)

Ok, never heard of it, but sounds good to me . Might give it a try one day. I have people tell me I'm gross for liking potted meat and Spam too (that is pre-op of course). Dana

I just read an article in the Christian Science Monitor that says "However you slice it - fried as a breakfast meat, eaten cold in a sandwich, or tossed on top of a pizza - livermush can boast of being high in protein and low in fat, yet it doesn't weigh down the pocketbook." Personally, I love the stuff fried crispy for breakfast or on a sandwich with mustard.

Is livermush the same thing as scrapple? Or is it the same thing we called "pan pudding" in PA? I are confused! Michele 265/151/135 (16lbs to go!)

Yes, I believe livermush is similar to scrapple.

No, livermush is not the same a scrapple (God, I love scrapple!) but I suppose it may be viewed as similar. Scrapple is made with (as the name implies) pork scraps -- anything that isn't used elsewhere. Liver, while it may be present, is not the main ingredient. Here's an interesting article on it, if you're curious... http://www.globalgourmet.com/food/sleuth/0998/scrapple.html Enjoy! Joe

Oh my gosh that sounds so incredibly gross...

Michelle, Scrapple is what we call "souse" meet. It consists of heavy pepper, pickled pigs feet and pig snout. Now I know I'm going to get some EEEWWWWW and Gross....but remember, we are supportive of one another and are trying to be accepting of diverse cultures... Love ya'll ...mean it. Larry