Seriously, for once... do any of these books make mention of livermush as a sandwich commodity? Take two slices of sourdough or marbled rye bread, a little mayo, a slice of livermush, maybe a pickle (I'd prefer some dill slices), a dollop of good mustard (maybe Dijon), and lettuce and tomato if you choose, and you've got yourself a nice sammidge.
I can easily suppose that liver pudding (rice-based instead of corn-meal-based, like Counts' or Harvin's in S. C.) would be an easy substitute.
On a small side track, I've never noted anyplace I've ever been as having a scrapple sandwich on their menu. Has anyone seen this anomaly?
For all you Cincinnatians, how about goetta? Can it make a sandwich, or does it just fry up by itself, all lonesome on the grill?
Gracious, so many pertinent questions, so little time to ask 'em....
Slightly Porcinely (Been Drinking Too Much Good Beer!), Ort. Carlton in Absolutely Amazing Athens, Georgia.