Southern Livermush
A classic Southern delicacy, this savory pork and cornmeal loaf is seasoned with sage and pepper. Sliced and fried until crispy, it's a hearty, traditional breakfast.
For 8 servings
6 steps. 180 minutes total.
- 1
Step 1
- a.Boil the Meats
- b.Place the cubed pork shoulder and pork liver in a large stockpot or Dutch oven.
- c.Add enough cold water to cover the meat by about 2 inches.
- d.Bring to a boil over high heat, then reduce the heat to maintain a steady simmer.
- e.Simmer for 2.5 to 3 hours, skimming any foam that rises to the surface. The pork shoulder should be completely tender and falling apart.
- 2
Step 2
- a.Prepare Meat and Broth
- b.Using a slotted spoon, transfer the cooked meat to a large bowl to cool slightly.
- c.Carefully strain the cooking liquid through a fine-mesh sieve into a separate large bowl. Reserve 6 cups of this flavorful broth.
- d.Once the meat is cool enough to handle, pass it through a meat grinder with a medium plate. Alternatively, pulse it in a food processor until finely minced, but do not over-process into a paste.
- 3
Step 3
- a.Combine Mush Ingredients
- b.In a large, heavy-bottomed pot (the cleaned stockpot is ideal), whisk the cornmeal into the 6 cups of reserved warm broth until smooth and free of lumps.
- c.Stir in the ground meat mixture, salt, black pepper, rubbed sage, and red pepper flakes.
- d.Mix thoroughly until all ingredients are evenly distributed.
- 4
Step 4
- a.Cook the Mush
- b.Place the pot over medium heat and bring the mixture to a simmer, stirring constantly with a long-handled wooden spoon to prevent sticking.
- c.Once simmering, reduce the heat to low. Continue to cook for 25-30 minutes, stirring very frequently. Be careful, as the thick mush may splatter.
- d.The livermush is done when it is extremely thick and pulls away from the sides of the pot as you stir.
- 5
Step 5
- a.Chill the Loaf
- b.Generously grease two 9x5-inch loaf pans with butter or non-stick spray.
- c.Carefully spoon the hot livermush into the prepared pans, dividing it evenly. Use a spatula to smooth the tops.
- d.Allow the loaves to cool on a wire rack to room temperature.
- e.Cover the pans with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until completely firm.
- 6
Step 6
- a.Fry and Serve
- b.Turn a chilled loaf out onto a cutting board and slice it into 1/2-inch thick slices.
- c.Heat bacon grease or butter in a large cast-iron skillet over medium-high heat.
- d.Carefully place the slices in the hot skillet, ensuring not to overcrowd the pan. Cook in batches if needed.
- e.Fry for 4-5 minutes per side, without moving them too much, until a deep, golden-brown, crispy crust forms.
- f.Serve immediately with eggs, grits, or in a sandwich with mustard.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Stir the mush constantly while it cooks to prevent it from sticking and scorching. A long-handled spoon is recommended to avoid splatters.
- 2For the most authentic flavor, use a good quality, coarse-ground cornmeal.
- 3Chilling the loaf overnight is essential. A warm or partially chilled loaf will fall apart when you try to slice and fry it.
- 4Don't overcrowd the skillet when frying. This lowers the pan temperature and prevents the slices from getting a nice, crispy crust.
- 5Livermush freezes exceptionally well. Wrap the whole loaf or individual slices tightly in plastic wrap and then foil, and freeze for up to 3 months.
- 6For the best crust, use a well-seasoned cast-iron skillet for frying.
Adapt it for your goals.
Spicier Version
Increase the red pepper flakes to 1.5 teaspoons or add 1/2 teaspoon of cayenne pepper for extra heat.
Herbaceous TwistHerbaceous Twist
Add 1 tablespoon of fresh thyme or 1 teaspoon of dried thyme along with the sage for a more complex herbal flavor.
Add OnionAdd Onion
Finely dice one medium onion and add it to the pot with the meat and water during the boiling step to infuse the broth with more flavor.
Different MeatsDifferent Meats
For a more traditional, 'whole hog' flavor, substitute some of the pork shoulder with pork head meat or other pork scraps.
Why this is on our healthy list.
Rich in Iron
Pork liver is an excellent source of heme iron, which is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
High in Protein
The combination of pork shoulder and liver provides a significant amount of high-quality protein, essential for muscle repair, growth, and overall body function.
Excellent Source of B Vitamins
Liver is a nutritional powerhouse, packed with B vitamins, especially Vitamin B12, which is vital for nerve function and the formation of red blood cells.
Frequently asked questions
They are all related pork and cornmeal (or flour) loaves. Livermush, primarily from North Carolina, has a higher liver content and uses cornmeal. Liver pudding is similar but often has a softer, pudding-like consistency. Scrapple, a Pennsylvania Dutch dish, typically uses less liver (or none), a wider variety of pork scraps, and often uses buckwheat flour alongside cornmeal.