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Southern-style Livermush is a surprisingly delicious addition to a hearty breakfast or brunch. Especially popular in North Carolina, this pork-based meatloaf is similar to the sausage patty, but with a smoother texture and a slightly spicy, earthy flavor.
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Homemade Livermush Recipe (+How to Cook Livermush)

Southern-style Livermush is a surprisingly delicious addition to a hearty breakfast or brunch. Especially popular in North Carolina, this pork-based meatloaf is similar to the sausage patty, but with a smoother texture and a slightly spicy, earthy flavor.
Course Breakfast, Dinner, Lunch
Cuisine American
Keyword Livermush
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings 8
Calories 339kcal
Author Izzy

Ingredients

  • 1 pork liver trimmed with membrane removed
  • 2 1/2 lb pork shoulder
  • 1 1/4 cups chopped sage or 1 teaspoon dried sage
  • 3 tablespoons salt
  • 1 tablespoon black pepper freshly ground
  • 1 1/2 cups cornmeal fine
  • 1 1/2 cups all-purpose flour

For Frying (Optional)

  • 1 teaspoon olive oil
  • 1 teaspoon butter unsalted recommended

Instructions

  • Place the pork liver and pork shoulder on a work surface. Cut into ½-inch inch cubes using a butcher knife. Then place in a 8-10 quart pot and cover with water. Bring to a boil and reduce to a simmer. Cook until tender, about 3 hours.
  • Lift the cooked meat out of the pot using a slotted spoon, reserving the cooking liquid. Add the meat to a food processor along with the sage, salt and pepper. Pulse several times until the consistency reaches that a fine mince.
  • Turn the minced meat back into the pot with the liquid and bring to a boil. Using a wooden spoon, stir in the cornmeal and flour, alternating ¼ cup at a time until it reaches a batter-like consistency. Remove from the heat and let it sit for 30 minutes. Then pour into a loaf pan and refrigerate for 4 hours to overnight to let it set.
  • To make sautéed livermush, place a skillet over medium-high heat. Add the oil and butter followed by a 1-inch slice of livermush. Fry for 1-2 minute per side or until golden.

Nutrition

Calories: 339kcal | Carbohydrates: 40g | Protein: 22g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 2688mg | Potassium: 427mg | Fiber: 4g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 3mg