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Jeanie

I want to know if someone has a recipe or knows what liver mush is?

Thank you,
Jeanie

Recipe: Jeanie...originally liver pudding...

sandy

Jeanie-

Originally liver pudding... some call liver mush... the short (Americanized) version of original liver pudding recipes = pate. I do not have a recipe for the original liver pudding/liver mush, but there are many pate recipes on the web. Here is one:

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Chicken Liver Pate

Ingredients (8 servings)

10 -minutes preparation time
10 -minutes cooking time
3 -hours chill time

INGREDIENTS:
6 tb Butter
2 md Onions; finely chopped
1 Garlic clove; crushed
1 lb Chicken livers, trimmed halved
1/2 ts Salt
1/4 ts Thyme
1/4 ts Tarragon
1/8 ts Pepper; freshly ground
2 tb Cognac; or brandy

Instructions

In a large frying pan, melt 2 T of the
butter over moderately low heat. Add
onions and cook until onion is soft,
about 5 minutes. Add garlic and cook
for 1 minute longer. Transfer to a food
processor or blender.

Melt remaining 4 T of butter in the
same pan. Add livers and saute over
medium-high heat, tossing, until
browned outside but still rosy inside,
3 to 5 mintues. Sprinkle withk salt,
thyme, tarragon, pepper, and Cognac.

Cook, scraping up any browned bits
from the bottom of the pan, for 1 minute.
Scrap liver and pan juices into food
processor. Puree until smooth.
Scrape into a serving bowl or crock.
Let cool to room temperater. Cover
and refrigerate until cool, several
hours or overnight.

ISO: Livermush

Julie

I too am looking for a receipe for livermush. My father particuarly wants the mush recipe not pate.

Recipe: Liver Mush

Barry Adair Fort Worth, Texas

From: "Joseph A. Ames"
Newsgroups: rec.food.preserving,misc.rural
Subject: Liver mush is a lot like scrapple.
Message-ID:
Date: Sun, 23 Aug 1998 22:27:50 GMT 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 or broil.

Recipe(tried): Livermush

A. Cook NC

Liver Mush

1 fresh hog liver
1 lb. fresh fat pork (If you can get it from the pig jowels or cheeks even better)
2 c. cornmeal
Red pepper
Salt
Black pepper
Sage

Place liver and pork fat into saucepan and just barely cover with water. Cook liver and pork fat pork until break apart tender. Remove from broth and clean away any membrane from both the liver and pork jowels and coarsely grind. Return to saucepan and add corn meal, peppers, and sage to taste. Cook in saucepan until meal
has cooked, and the mixture becomes thick, stirring constantly. Pour into mold and chill. Slice and serve by frying untill a nice crust forms on both sides.

Excellent served with eggs for breakfast or on a bun with mustard, slaw and onion as a lunchtime sandwhich.

Recipe(tried): Liver Mush

Ginger (born in N.C.)

Hi Everyone,
I was born in NC and I'm very familiar with liver mush..My Grandmother use to make this from scratch. I have spent years trying to perfect mine...Here goes...

LIVER MUSH

1 pound pork liver
1/4 pound salt pork
3 plus cups white corn meal (NOT self rising)
salt, black pepper, and sage (to taste)

This was my grandmother's basic recipe, but in mine I also add a little onion powder, garlic, and italian seasoning. Remember when seasoning this to make it on the strong side, because when you mix in the cornmeal it will weaken your seasonings considerably...

I use a 4 quart pan, add liver and salt pork and fill with water, leaving about an inch at top. Bring this to a boil and then simmer for about an hour.

Then I remove the liver and pork and run through a blender with some of the liquid, till grinded, but not completely smooth. I add this back to the pan and then season. Bring to a boil again and leave at a good medium heat to continue boiling.

Sprinkle the cornmeal, a little at a time, continually stirring, until you have added atleast 2 cups...then play it by ear. Start adding the +3rd cup of cornmeal, stirring constantly, until the mixture starts to pull away from the sides of the pan...try to add all of the 3 cups of cornmeal.

As soon as the mixture starts to pull and dry away from the pan, pour into a loaf pan (non-greased) flatten slightly with your hand and leave until slightly cooled. Then empty onto a piece of foil or wax paper and allow to cool, uncovered, to dry slightly.

When completely cool and aired out, wrap and refrigerate.

TO COOK:
Add a small amount of oil to skillet, and slice liver mush about 1/4-inch thick and brown on both sides.

I love this on a sandwich with mustard and thin slices of onion. Good luck...It takes practice to get the seasonings adjusted to your liking...

Thank You: Home Made Liver Mush

J. VARNADORE, MARYLAND

Thank you for the recipe......it closely represents the way my grandmother and mom prepared it. They boiled pig feet and ears to create a gelatinous broth which was used later to mix the livermush. They boiled the liver with black pepper, salt and sage for seasoning; they added the cornmeal and ground cooked liver to the gelatinous broth and stirred til the meal was done, seasoning as they stirred to taste. Then poured into loaf pans to mold the livermush. We ate it for breakfast fried or even a cold slice off the loaf in a sandwich. My grandma was born in 1875 in South Carolina. She was of Scottish and English decent....it was, I am sure passed on to her from here relatives. The other half of my family is French huegunots and Bavarian. A great food from long ago..again many thanks for the recipe...