Livermush is a Southern United States pork food product prepared using pig liver, parts of pig heads, cornmeal and spices. It is a regional cuisine that is common in Western North Carolina. It is typically consumed as a breakfast and lunch food. It has been suggested that livermush derives from scrapple. By law in North Carolina, the product must consist of at least 30% pig liver. Several festivals exist in North Carolina that are dedicated to the food.
Though sometimes considered the same as liver pudding, livermush generally contains more cornmeal and is coarser in texture. It is generally prepared using a different recipe than for liver pudding.
What does livermush taste like?
How to Cook Livermush (or liver pudding) – Julias Simply Southern
The taste of livermush is often compared to breakfast sausage. I can understand why since the flavor of sage, which we associate with sausage, is pronounced. While the taste does hint at sausage, you can certainly tell it is not sausage. The texture is a bit different since there is cornmeal in livermush.
What is mush liver?
Livermush – Wikipedia
Livermush is composed of pig liver, pig head parts such as snouts and ears, cornmeal and seasonings. It is commonly spiced with pepper and sage. The meat ingredients are all cooked and then ground, after which the cornmeal and seasoning is added. The final mixture is formed into blocks which are then refrigerated.
Is liver mush healthy?
Rich in vitamins and minerals (24.2%/cal) – a good source of Vitamin A, Iron, Phosphorus, Vitamin B6 and Vitamin B12.
What is the best way to eat livermush?
Always fry your livermush.
Fry your livermush slices in oil before serving. Frying gives the exterior of the meat product a crispy surface to offset its otherwise mushy texture. Serve fried livermush on top of warm grits or in a breakfast sandwich for a hearty morning meal.
Does livermush have any nutritional value?
Hunter’s Livermush (1 serving) contains 8g total carbs, 7g net carbs, 6g fat, 5g protein, and 110 calories
Livermush Recipe: Tips for Making Livermush at Home
- In a large stockpot, add the cubed pork liver and enough water to submerge the meat.
- Heat the pot over medium-high heat and bring the water to a boil. Reduce the heat to medium-low, cover the pot, and boil the pork until it is fork-tender, about 3 hours.
- Remove the pork from the pot. Set the pot with the cooking liquid aside.
- In a food processor, combine the boiled pork, sage, salt, pepper, garlic powder, and onion powder. Pulse the pork until it has the texture of ground beef.
- Add the minced pork back to the pot with the cooking liquid and stir to incorporate.
- Heat the pot over medium heat, and bring the liquid to a boil.
- When the liquid is boiling, stir in a ¼ of the cornmeal and flour at a time until the mixture is thick and porridge-like. Remove the pot from the heat.
- Lightly grease a loaf pan with nonstick spray or butter.
- Pour the livermush mixture into the loaf pan. Let it rest at room temperature for 30 minutes before transferring it to the refrigerator to set for a minimum of 5 hours, or overnight.
- When you’re ready to serve the livermush, slice it into 1-inch slices.
- In a large cast-iron skillet over medium-high heat, warm the olive oil.
- When the oil is shimmering, add the sliced livermush and cook until the meat is crispy and golden brown, about 2 minutes per side. Serve immediately.