Well I finally got tired of the awful processed livermush. So if you will be so kind as to tell me your recipe for a good tasting mild livermush. I'd appeciate it.

We have a friend thats killing a hog next week. So nows a good time to ask for livermush fixin's.

Thanks for your help.

-- Kenneth in N.C. (wizardsplace13@hotmail.com), April 05, 2001

Answers

Ken, What is livermush? Is it the same as liver sausage?

-- Lynn Goltz (lynngoltz@aol.com), April 05, 2001.

Anything like pate? Think I'll pass on either.

-- Notforprint (Not@thekeyboard.com), April 05, 2001.

Its a southern dish made of hogs head and liver. Don't that sound delicioush?

-- Kenneth in N.C. (wizardsplace13@hotmail.com), April 05, 2001.

In MD. we call it meat pudding. I will look in my recipe book and get back with you. my mother made the best, of course we all say that. I never could aquire a taste for my mother- in laws , She was a great cook otherwise. lexi

-- lexi Green (whitestone11@hotmail.com), April 05, 2001.

Ken, Sorry I was so long in getting back to you. Here it is;Cut head in pieces ,Wash the liver well, remove skin from liver, soak with the heart overnight in slightly salted water. next morning wash and put it over fire to cook slowly, in just enough water to cover. When the bones will seperate,take them all out and cut the meat in vary small pieces.Run through grinder until fine or mush well. mix with 1 cup broth it was cooked in. Bring to boil slowly,you may need to add a little more broth, depends on how much meat in kettle. Stirring in flour or cornmeal until thick.[your preferance, mom used both at different times,] also stir in salt to taste, 1/2 teaspoon of pepper, 2tablespoons of sage, and red pepper if desired. pour in mold and let set until cold, then slice, dip in flour and fry. hope this is what you were looking for.

-- lexi Green (whitestone11@hotmail.com), April 14, 2001.

I can't imagine anyone killing a hog in this weather so I must be very late in answering. One of my favorite childhood foods. It is indiginous to NC I think. I did find it in the supermarket once in SC. Everytime I visit NC I buy it and fry it up. Great food...not very healthy but we only go around once I guess. 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 pork until 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, fry or broil.

-- Sandra Scallan (baudine@mediaone.net), June 22, 2001.

Sounds a lot like "scrapple". Is that the same thing?

-- Jean (schiszik@tbcnet.com), June 22, 2001.

That has to be the nastiest food I've ever heard of. Are things that bad that you have to eat a pigs head? Heck, I'm surprised that recipe doesn't have a few cups of manure in it too.

-- April (atobias@yahoo.com), June 22, 2001.