Livermush....

I just loved reading all of these posts It's great to see what evry1 eats from all over Sharon

Frank Corriher's Livermush is the best MMMMMMMM, I'm gonna missit post-op, I eat it eveyday pan fried on bread with mustard and cheese. It's made near here in China Grove. I feel sorry for all the out-a-state ppl who have never had the privilage. My Dad used to get up every Sat and Sun of our chilhood and cook it for us. My little sister loved it...untill I read her the ingrdieants and she hasn't touched it in nearly 30 yrs. So after you get past the protien count ....put that lable down and enjoy... Next you'll be telling me you never tried Beef Tripe or Chitterlings. DAMON Concord NC

I had no clue that livermush was not everyone's favorite breakfast sandwich. I tend to forget us southerners have our own cuisine. If you have never tried livermush lightly fried with mustard on crackers or bread you are not living. Now I must find out the protein content...

Okay, I work in a deli and what we call "souse" is pickled head cheese (made from snouts, lips, cheeks, etc.). Smells good, but all the gel turns me off. I much prefer liverwurst, but when you read the nutrition label, it's 90% fat. But I agree, don't read the ingredient labels. Turned me off bologna for a long time. I never heard of livermush (even thought I lived in NC when my husband was in the Navy), but when we were stationed in MD, they used to advertise scrapple and liver pudding on the tv. Cathy G.

OK, I'm officially a squeamish northerner... gonna bookmark this page for when I get head-hungry 'cause it sounds ICKY. Trying to think of some New England food that others would find gross... bread pudding? I don't know... But seriously folks, I heard liver was really high in cholesterol etc...