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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.
Boil the Meats
Prepare Meat and Broth
Combine Mush Ingredients
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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.
This southern recipe takes 205 minutes to prepare and yields 8 servings. At 581.1 calories per serving with 35.49g of protein, it's a moderately challenging recipe perfect for breakfast or brunch.
Cook the Mush
Chill the Loaf
Fry and Serve
Increase the red pepper flakes to 1.5 teaspoons or add 1/2 teaspoon of cayenne pepper for extra heat.
Add 1 tablespoon of fresh thyme or 1 teaspoon of dried thyme along with the sage for a more complex herbal flavor.
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.
For a more traditional, 'whole hog' flavor, substitute some of the pork shoulder with pork head meat or other pork scraps.
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.
The combination of pork shoulder and liver provides a significant amount of high-quality protein, essential for muscle repair, growth, and overall body function.
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.
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.
A typical serving of two fried slices (approximately 340g) contains around 570 calories. This can vary based on the fat content of the pork and the amount of grease used for frying.
Livermush is a calorie-dense food, high in protein, iron, and B vitamins from the liver. However, it is also high in saturated fat and sodium. It is best enjoyed in moderation as part of a balanced diet.
The most common reason is that the loaf was not chilled thoroughly. It needs to be refrigerated for at least 8 hours, preferably overnight, to become completely firm. Slicing it too thick or overcrowding the pan can also cause it to break apart.
Store the uncut loaf tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to one week. For longer storage, freeze the whole loaf or individual slices for up to 3 months.
While not traditional, you can substitute chicken liver. It will result in a milder, slightly different flavor profile. The texture may also be a bit softer.