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

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.

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