Another Southern recipe...

[kenkart]

Liver Mush, now I know it sounds bad, but as bad as I hate liver, this is great, cook a fresh hogs liver with half a hog head, take all the meat off the bones, grind it place in a large pot, with enough broth to cover, add spices to taste.."Sage,black and red pepper and salt, bring to a rolling boil, add cornmeal while stirring until you get it so thick you cant stir it anymore, pack into a loaf pan, chill, turn out, slice in 1/2 inch thick slices and brown in a skillet..It is available in all the grocery stores here in NC, I grew up on it and love it, for you in the North, think of rich scrapple...I like it cold right out of the refrigerator.

 

[electrolux137]

I just about fell over when I went to the grocery store in my new neighborhood for the first time after we moved over here a couple of years ago and saw SCRAPPLE in the frozen meat case! That's the first time I'd ever seen it grocery stores in Los Angeles.

I love the stuff too, nasty as it is. I just try not to think about what's in it when I'm eating it!!

I make it the way Mama did -- light brush both sides of each slice with oil* (I use olive oil*) then dunk in a pie tin full of flour and let it set a spell. Shake off the excess flour and fry it up in a cast iron skillet with just enough oil* to cover the bottom of the skillet. Only turn each piece once because if you keep turning it over and over it will just fall apart and make a real mess.

(*I can hear the southern folks pronouncing oil "Awwl" as I type this!)


btw Scrapple originated in the Pennsylvania Dutch region and gradually made its way into the South. When I was a kid, Mama bought Rapa brand which comes from Delaware. I've never seen Rapa out here; I can only find Jones which comes from Jones Dairy Farm in Wisconsin.

http://www.rapascrapple.com/

 

[kenkart]

Scrapple vs liver mush

They are very much the same except liver mush has a stronger flavor, yes, we sometimes roll it in flour.

 

[kenmore81]

OMG

That looks so yummy!

 

[danemodsandy]

I Never....

....Was able to make my peace with liver mush, though my late partner was from Hendersonville. When we'd go up there, one family member or another would put liver mush in front of us, to Wilson's enormous pleasure.

I could get through it out of politeness, but didn't ever really learn to like it. And I love souse, which many people can't stand.

One of the things I understand and appreciate about liver mush is that it was a poor man's delicacy, something that took one of the cheapest organ meats and stretched it as far as it would go. It really says something about the lives of farmers and mill hands that this was a luxury to them.

Do you have a Liver Mush Road (or Livermush Road) where you are? It seems that there are a few streets by that name in NC. Mooresboro has one, and the street sign below is in Cliffside:

 

[kenkart]

Souse Meat!

Donald loves it, I made some a while back..

 

[danemodsandy]

Sadly....

....Souse seems not to be available here in Iowa. At least I've never seen any for sale.

 

[bee-vac]

Never had it, but now

I want to try some. You make it look so good Electrolux137! One thing I need to start making again is biscuits from scratch. It's hard to get it just right. This is the recipe I went with.