Livermush

Livermush (or Liver Mush or Liver Pudding) is a Southern United States foodstuff composed of pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage. Considered a more tolerable version of scrapple, livermush was most likely brought south through the Appalachian mountains by German settlers from Philadelphia. Livermush is colloquially known as "poor man's" or "poor boy's pâté".

Shelby, North Carolina hosts an annual Livermush Exposition, which began in 1987 to celebrate the unique delicacy. In that year the Cleveland County Commissioners and the Shelby City Council passed resolutions proclaiming that "livermush is the most delicious, most economical and most versatile of meats." Other towns in North Carolina that have livermush festivals include Drexel and Marion. Sonnys Grill in Blowing Rock, NC is famous for its livermush [http://thomas.loc.gov/cgi-bin/query/z?r103:E13OC3-381:]

It is commonly prepared by cutting a slice off of a prepared loaf and frying it with grease in a skillet until golden brown, much like you would Spam. At breakfast it would be served alongside grits and eggs. For lunch it can be made into a sandwich with mayonnaise or mustard, either fried as above, or left cold. As livermush's popularity rises, it is appearing as a primary ingredient in dishes such as omelette and pizza.

External links

* [http://www.csmonitor.com/2004/1222/p14s01-lifo.html North Carolina goes hog wild over livermush] (Christian Science Monitor)