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
  • 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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5 Comments so far »

  1. said

    April 1 2014 @ 4:35 pm

    Love the sound of it! Where can I buy some? I live in St. Marie’s, ID. Can you ship me a loaf or two or??

  2. Sylvia Nightingale said

    May 24 2014 @ 1:28 am

    what kind of cornmeal ,do you use?

  3. Wllie said

    September 26 2014 @ 11:26 am

    Both of these sounds great. I’ll have to try them. I grew up in N.C. and now live in Alabama. Liver pudding and N.C. Chop BBQ (vinegar base) is a unique taste only to the Carolinas.

  4. Bobby said

    November 16 2017 @ 1:53 pm

    I tried to make this twice and I cannot get it to get hard enough to slash to stays soft if you try to fry it it falls apart. I live in ohio and. You can’t get it here.
    Please help me what am I doing wrong Thanks Bobby

  5. Bobby said

    November 16 2017 @ 2:04 pm

    I am speaking about livermush not liver pudding
    Thank you Bobby

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