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.
- 1 fresh hog liver
- 1 1/2 lbs. fresh fat pork
- 2 c. cornmeal
- Red pepper
- Black pepper
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.
- 1 lb. pork liver
- 1 large thick pork chop with bone
- 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.