Livermush
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Livermush is a Southern United States foodstuff composed of pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage. Vaguely similar to scrapple, livermush was most likely brought south through the Appalachian mountains by German settlers from Philadelphia[citation needed] . Livermush is colloquially known as poor man's or poor boy's pâté.
Shelby, North Carolina hosts an annual Livermush Exposition, which began in 1987 to celebrate the unique delicacy. In that year the Cleveland County Commissioners and the Shelby City Council passed resolutions proclaiming that "livermush is the most delicious, most economical and most versatile of meats." Other towns in North Carolina that have livermush festivals include Drexel and Marion. Sonny's Grill in Blowing Rock, NC, now closed, was famous for its livermush [1]
It is commonly prepared by cutting a slice off of a prepared loaf and frying it with grease in a skillet until golden brown, much like you would Spam. At breakfast it would be served alongside grits and eggs. For lunch it can be made into a sandwich with mayonnaise or mustard, either fried as above, or left cold. As livermush's popularity rises, it is appearing as a primary ingredient in dishes such as omelette and pizza. The livermush is most commonly (and classically) eaten, however, fried and on bread, with either Mustard or Grape Jelly.
[edit] External links
- North Carolina goes hog wild over livermush (Christian Science Monitor)
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