Originally posted by curried bluebonnet
Ort--I love middle eastern and greek cuisines, use their spices when grilling , but what the H is livermush?
Livermush (sometimes it's spelled "liver mush") is a breakfast-type food, similar to scrapple or goetta, commonly found from here in Northeast Georgia up to Southern Central Virginia. It appears most commonly in Piedmont areas of The Carolinas. The ingredients vary slightly, but the usual ones are pork liver, corn meal, and spices. A variation on it is denser and called liver pudding to differentiate.
In lower South Carolina, where rice is a main staple of virtually everything, liver pudding contains rice as an adjunct rather than corn meal.
Livermush is already cooked, so browning it in a skillet for serving with eggs is all the preparation it needs. It is also good either grilled or straight off the loaf as a sandwich food.
Other applications of livermush cuisine have been attempted, some satisfactorily and others not so mush so (oops)... there is a pizzaria in (I believe it is) North Wilkesboro, North Carolina that makes a hot livermush pizza that has become a local favorite: a textbook salesman told me about it and tried it, but he couldn't remember whether it was there or in Elkin or Mount Airy or where... up thataway someplace. (Maybe you can Google that one up.)
Since all the manufacturers of the products are regional and local sausage makers, you'd have to do quite a bit of checking around the net before you uncover much (I got it right this time!) information. Harvin's in Sumter, S. C. has a nice website; others you might try are Jamison's on Lawyers Road in Charlotte; Mack's Country Livermush or Jenkins Foods, both in Shelby; and Neese Sausage Co. in Greensboro (all in N. C.)... these are its larger makers; other smaller sausage companies turn it out on a more limited (or even sporadic) basis, sometimes distributing only to one county or even just one town.
Thank you very mush for asking.
Not Pudding You On, Ort. Carlton in Lovely Athens, Georgia.