Southern Livermush

1. 1
   prep

   Prep the pork liver and shoulder.

   1.Rinse the pork liver under cold water and trim away any visible veins or tough tissue.

   2.Cut the pork shoulder into 2-inch chunks.

   3.Cut the liver into similar sized pieces.
2. 2
   boil · ~90 min

   Simmer the meats until tender.

   1.Place pork shoulder and liver in a large stockpot. Add 6 cups of water and 0.5 tsp salt.

   2.Bring to a boil over high heat, then reduce to a gentle simmer.

   3.Skim any foam that rises to the top during the first 10 minutes.

   4.Cover and simmer for 90 minutes, or until the pork shoulder is fork-tender.

   TIPThe liver cooks faster than the shoulder but both should be very tender.
3. 3
   prep · ~10 min

   Reserve the broth and drain the meat.

   1.Using a slotted spoon, transfer the cooked meats to a large bowl, keeping them intact.

   2.Strain the cooking liquid through a fine mesh sieve into a clean bowl. Reserve 3 cups of this broth.

   3.Let the meat cool slightly, about 10 minutes.
4. 4
   prep

   Grind the meat.

   1.Using a meat grinder or food processor, grind the pork shoulder and liver together until you have a fine, uniform mixture.

   2.Return the ground meat to the stockpot (rinsed clean).

   TIPFor authentic texture, use a meat grinder with a medium die rather than a food processor.
5. 5
   simmer · ~20 min

   Cook the cornmeal and meat mixture into a mush.

   1.Add 2 cups of cornmeal, sage, black pepper, and red pepper flakes to the pot with the ground meat.

   2.Pour in 3 cups of the reserved hot broth and stir vigorously to combine.

   3.Cook over medium-low heat, stirring constantly, until the mixture thickens into a heavy mush, about 15-20 minutes.

   4.The mixture is ready when it pulls away from the sides of the pot and a spoon can stand upright.

   TIPConstant stirring prevents scorching. The mixture will become quite stiff.
6. 6
   assemble

   Pack the mixture into a loaf pan.

   1.Lightly grease a 9x5 inch loaf pan.

   2.Spoon the hot livermush mixture into the prepared pan, pressing down firmly with the back of a spoon to eliminate air pockets.

   3.Smooth the top to make it even.

   4.Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, until completely set and firm.

   5.Once set, turn the loaf out onto a cutting board and slice into 1/2-inch thick slices.

   TIPThe loaf must be fully chilled and firm before slicing or it will crumble.
7. 7
   fry · ~10 min

   Fry the livermush slices until crisp.

   1.Heat 2 tablespoons of oil or bacon fat in a large cast-iron skillet over medium heat.

   2.Carefully place the slices in a single layer (work in batches if needed).

   3.Fry for 3-4 minutes per side until deep golden brown and a crisp crust forms.

   4.Transfer to a paper towel-lined plate briefly, then serve immediately.

   TIPDon't crowd the pan — give each slice room to develop a proper crust.

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