📝 About This Recipe
Born in the rolling hills of Western North Carolina, Livermush is a soulful, savory staple that transforms humble ingredients into a breakfast masterpiece. This regional treasure features a rich blend of pork liver and shoulder, bound with stone-ground cornmeal and seasoned with a warm, peppery spice profile. When sliced and pan-fried to a golden-brown crisp, it offers a delightful contrast between its crunchy exterior and tender, savory center.
🥗 Ingredients
The Meat Base
- 1 pound Pork Liver (cleaned and rinsed)
- 1.5 pounds Pork Shoulder (Butt) (cut into 2-inch cubes)
- 8 cups Water (for simmering)
The Binding and Seasoning
- 2 cups Yellow Cornmeal (stone-ground preferred for texture)
- 1 tablespoon Kosher Salt (adjust to taste)
- 2 teaspoons Black Pepper (freshly cracked)
- 1.5 teaspoons Dried Sage (rubbed)
- 1/2 teaspoon Red Pepper Flakes (for a subtle Appalachian kick)
- 1/4 teaspoon Allspice (ground)
For Frying and Serving
- 2 tablespoons Lard or Unsalted Butter (for the skillet)
- 1 loaf White Bread (for sandwiches)
- 1/4 cup Yellow Mustard (the traditional condiment)
👨🍳 Instructions
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1
Place the cubed pork shoulder and pork liver in a large heavy-bottomed stockpot. Cover with 8 cups of water.
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2
Bring the pot to a boil over medium-high heat, then immediately reduce to a low simmer. Skim off any foam that rises to the surface.
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3
Simmer the meat uncovered for approximately 2 to 2.5 hours, or until the pork shoulder is fall-apart tender and the liquid has reduced by about a third.
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4
Carefully strain the meat from the liquid (broth), making sure to reserve at least 5 cups of the hot broth. Set the broth aside.
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5
Finely mince the cooked meat using a sharp knife, or for a more traditional uniform texture, pulse it in a food processor until it reaches a coarse paste consistency.
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6
Return the minced meat to the stockpot and add 4 cups of the reserved broth. Bring to a gentle simmer over medium heat.
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7
In a separate bowl, whisk together the cornmeal, salt, pepper, sage, red pepper flakes, and allspice.
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8
Slowly rain the cornmeal mixture into the simmering meat and broth, whisking constantly to prevent any lumps from forming.
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9
Switch to a sturdy wooden spoon. Cook the mixture over low heat, stirring frequently, for 15-20 minutes. It should become very thick, similar to a stiff polenta.
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10
If the mixture seems too dry or stiff to stir, add the remaining reserved broth 1/4 cup at a time. It should be thick enough to hold a spoon upright.
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11
Grease two 9x5 inch loaf pans. Pour the hot mixture into the pans, smoothing the tops with a spatula.
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12
Allow the pans to cool to room temperature, then cover with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, to set firmly.
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13
To serve, unmold the loaf and cut into 1/2-inch thick slices.
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14
Heat lard or butter in a cast-iron skillet over medium heat. Fry the slices for 4-5 minutes per side until a deep, dark brown crust forms.
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15
Drain briefly on paper towels and serve immediately while the exterior is piping hot and crunchy.
💡 Chef's Tips
Use a high-quality stone-ground cornmeal; the coarse texture is essential for the authentic 'mush' feel. Don't rush the chilling process; if the loaf isn't completely cold, the slices will fall apart in the pan. When frying, leave the slices alone for the first few minutes to ensure a thick, even crust develops. If you prefer a milder flavor, soak the raw liver in milk for 30 minutes before boiling to remove any bitterness. This recipe freezes beautifully; slice the loaf first and place parchment paper between slices before freezing.
🍽️ Serving Suggestions
Serve on white bread with a thick swipe of yellow mustard for the ultimate Carolina lunch. Pair with two over-easy eggs and grits for a traditional Appalachian farm breakfast. Top with a splash of apple cider vinegar or hot sauce to cut through the richness. Serve alongside fried apples or apple butter for a sweet and savory contrast. Enjoy with a hot cup of black coffee or sweet iced tea.