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One of North Carolina's best loved breakfast foods is that
Poor Boy's Pate', Liver Mush. This delicacy, fried crisp and served with grits and scrambled eggs, is a wonderful way to start the day. Liver Pudding has a smoother consistency and uses meat other than the liver.
Basic Liver Mush
1 fresh hog liver
1 1/2 lbs. fresh fat pork
2 c. cornmeal
Red pepper
Salt
Black pepper
Sage
Cook liver and fat pork until tender. Remove from
broth the liver
only and grind. Add corn meal, peppers, and sage to taste. Add
enough of the broth to soften mixture. Cook in saucepan until meal
has cooked, stirring constantly. Put in mold. Press down until
cold. Slice and serve cold or broil.
Liver Pudding
1 lb. pork liver
1 large thick pork chop with bone
salt
black pepper
red pepper flakes
Trim pork liver of all membrane, fat, veins, etc. Leave fat on
pork chop. Simmer pork liver and pork chop in water until both
are fork tender.
Reserve cooking liquid. Cut liver and meat from
pork chop into 1" cubes and put both through the coarse blade of
food grinder (food processors don't create the proper texture).
Put through grinder a second or third time until mixture is as
smooth as you like. Put ground liver/pork mixture in large mixing
bowl and season to taste with salt, black pepper, and red pepper
flakes.
Moisten mixture with some of the reserved cooking liquid. Press
finished mixture into lightly oiled glass loaf pan, cover surface
with plastic wrap, and refrigerate at least 24 hours for flavors
to blend. Slice to serve. May be kept refrigerated 4-5 days.
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