Livermush
It’s hard to persuade anyone from outside North Carolina to try the state’s signature dish with a name like livermush. Livermush is made from pig liver, head parts, and cornmeal, which is then baked into a brick shape.
It is prepared by slicing a premade loaf and frying it. It is served with grits and eggs for breakfast. For lunch, it can be fried or served cold in a sandwich with mayonnaise, grape jelly, or mustard. As the popularity of livermush has grown, it has begun to appear as an ingredient in dishes such as omelets and pizzas.
Livermush
Description
It is prepared by slicing a premade loaf and frying it. It is served with grits and eggs for breakfast. For lunch, it can be fried or served cold in a sandwich with mayonnaise, grape jelly, or mustard. As the popularity of livermush has grown, it has begun to appear as an ingredient in dishes such as omelets and pizzas.
Ingredients
Instructions
- Remove the thin membrane from the liver and rinse it.Trim the pork butt. Both should be cut into 12-inch cubes. In a large pot, cover them with water and bring to a boil. Reduce to a simmer, cover, and cook until the meat is tender, about 2 1/2 to 3 hours. Allow the water to cool slightly before removing the meat and reserving the cooking water.
- Return the meat to the pot with the water after it has been ground. Return the pot to a boil after adding the salt, pepper, and sage. When the water begins to boil, gradually stir in the cornmeal and flour. Stir until the mixture is thick, then pour it into loaf pans. Allow it to cool for 20 minutes at room temperature before covering and transferring it to the refrigerator, where it should continue to cool and set for several hours—ideally, overnight.
- To serve, brown and crisp the slices in butter.
To freeze, line a zip-top bag with freezer paper and place individual slices inside.
