Recipe(tried): Livermush

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.