Originally posted by MellowRoast
I'm not familiar with livermush. Guess I'll have to search for it. Have I missed out on something good?
It depends on whether or not you like visceral things to eat. It's similar to scrapple and goetta, but more livery. It's made from pork liver and corn meal.
Seriously, I love the stuff, and sometimes eat it right off the loaf (it's already been cooked when you buy it). My favorite way, though, is cut thick and maybe browned just a tad, then put on plain old white bread (locally I would use Luna Bakery's sourdough) with a smear of mayo (Miracle Whip or other "salad-dressingy" products are too sweet and overwhelm (yea, drown out) the livery flavor. It doesn't need such furniture as lettuce or tomato, although Hillbilly and I will probably differ on this one.
If you're sincerely amused enough to try it, let me recommend going to Neese Sausage's website: they're out of Greensboro, North Carolina. They may be able to cold-freight you some liver pudding, liver mush, and/or souse overnight. They also make an extra-sage sausage that sounds like it would be mighty tasty.
Oh -- I almost forgot -- the most familiar way to eat livermush is for breakfast, skillet-browned, with eggs.
Mushlessly, Ort. Carlton in Chillydrizzly Athens, Georgia.