Liver Mush

Liver Mush

(6 servings)    Printable Version
  • 1 fresh hog liver
  • 1 and 1/2 pounds of fatty pork
  • 2 cups 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.

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.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Liver Mush?
Overall Average Rating = 5 (out of 5)
Based on 45 votes.

View all 74 comments for this recipe.

From Steffisews
Rating (out of 5):  

Thank you. I'm the daughter of a NC girl. We didn't grow up eating liver mush... started when I married my husband who was from Rutherford County. Instant love... and the kids and I have eaten a ton of it since. My kids will not eat anything liver except for this. I get it when I know someone from NC is coming to FL. I just wish they sold it in grocery stores here.

Comment submitted: 1/23/2016 (#19758)

From Linda-17
Rating (out of 5):  

About 45+ years ago, a boyfriend's family was from N.C. His mother made liver mush all the time. She cooked it in a huge pressure cooker, probably to cook the pork faster. I remember them stirring in the corn meal. And when it was done they filled tons of loaf pan and froze it. When they thawed one to eat, they would call me to come over for some. They fried it and made sandwiches. I hate liver but always loved liver mush. I haven't tried this recipe yet, but I'm going to love it, it has all the stuff in it that I remember from back then. I want my husband, kids, and grandkids to try it. Every recipe I found didn't quite refresh memories, but yours did. This will be perfect. Thank you so much.

Comment submitted: 11/8/2015 (#19638)

From JimH
Rating (out of 5):  

Grew up in Rutherford County. Had Liver Mush often until I moved to California. My mother-in-law taught us to make our own with this exact recipe. We now have a problem getting pork liver here. My daughter came from Arizona last week to make Liver Mush and we had no pork liver. We said what the hell. We will use beef liver and we did. Just as good, no difference. It did not stink up the house as bad as pork liver. The only reason we used pork was because it was there on hog killing day along with the hogs head in the 1930's. At day's end the only thing left of that hog was the remoray. The liver mush was the last thing made after all ham, shoulders and side meat was ready for curing, pork chops, canned and sausage was made. Then came the best of all. This was a long time ago when I was a little kid.

Comment submitted: 10/25/2015 (#19605)

From Face
Rating (out of 5):  

Tastes good.

Comment submitted: 7/15/2015 (#19479)

From Cowell
Rating (out of 5):  

Living in Hubert, NC, there's nothing like going Home (Forest City, NC) and bringing pounds back for breakfast.

Comment submitted: 5/19/2015 (#19416)

From Mikey

I agree, Hunter's Livermush is the best and most restaurants use Hunters brand... I know because I asked. The other brands have chunks of liver in them and are not ground as finely as Hunter's. I grew up in Hickory, NC and just lugged 8 pounds back to Utah last week... nothing like Hunter's... PERIOD.

Comment submitted: 5/7/2015 (#19405)

From Luv Hunters

The only good liver mush is from Hunters in Marion, NC.

Comment submitted: 5/4/2015 (#19399)

From Mike Mc
Rating (out of 5):  

I'm from Jacksonville, NC and I grew up eating this! I loved it with grits, bacon and eggs. I would only eat eggs if I could mix them with livermush - although in Eastern NC we called it liver pudding. My college roommate, Perry, was from North Wilksboro, and he called it livermush.

Comment submitted: 5/3/2015 (#19396)

Official Member: Team BreakfastFrom Meridian (Team Breakfast Member)

THANK YOU! This NC girl has been trying for MONTHS to find a good recipe to make my own liver mush - can't wait to try this!

Comment submitted: 4/16/2015 (#19365)

From Charlene

Another Rowan County girl chiming in. Grew up on liver mush and love it! I thought it was a Southern thing... but from the comments, it seems to be a NC thing?

Comment submitted: 3/30/2015 (#19343)

From Ann23
Rating (out of 5):  

I know this is sacrilege, but I had no pork fat or lard so subbed butter and refined coconut oil. The flavor was fine. The liver I used was marinated with lots of seasoning then cooked in that marinade. That added a lot of flavor to the mush. I don't measure anything so just "eyeball" it when it comes to the cornmeal and liquid. Really hard to screw this up. The first time I had liver mush was at a restaurant on Lake Norman. I fell in love!!

Comment submitted: 2/24/2015 (#19290)

From southern girl

I love liver mush. I got some thru the mail from my mother from down south.

Comment submitted: 12/20/2014 (#19161)

From Dustin B.

Jenkins Country brand liver mush is the best. Especially the "hot" variety.

Comment submitted: 1/17/2014 (#17260)

From ilovepiggies
Rating (out of 5):  

NC girl from Rowan Co. here. My favorite liver mush is Frank Corriher's. Love his sausage too. I live in Arkansas now and these people don't know how to cook or what's good.

Comment submitted: 1/2/2014 (#17234)

From Savannah
Rating (out of 5):  

I grew up in the foothills of North Carolina, Newton, Hickory and Maiden. Absolutely love livermush. Breakfast lunch or even dinner. One of my favorite meals is eggs over easy mixed with grits and livermush. My 3 and 6 year old girls like it also; however, my wife from Syracuse, NY won't eat it. Living in Savannah for the past 30 years and the local Piggly Wiggly just started carrying it 3 months ago and now they just sold out to Bi-Lo. Try the recipe if you aren't close to NC. You'll love it.

Comment submitted: 11/18/2013 (#17164)

Official Member: Team BreakfastFrom akmild (Team Breakfast Member)

Hi I live in Anchorage Alaska. I had liver mush once... fell in love with it.

Comment submitted: 10/17/2013 (#16883)

Official Member: Team BreakfastFrom p3orion (Team Breakfast Member)
Rating (out of 5):  

I grew up eating liver mush in North Carolina, and since it's not around here in southern Georgia, I'd like to try making my own. I can't find whole pork livers here in southern Georgia, but I can buy sliced frozen pork liver by the pound. Unfortunately, that doesn't help me with this recipe; I have no idea how much a fresh hog liver weighs. Anyone? As for the lady who asked if you could use beef liver: You probably COULD use it, and it might even taste OK, but it would NOT be liver mush. It's kind of like the way misguided Texans think that you can make barbecue out of cows...

Comment submitted: 8/3/2013 (#16237)

From raazorblade

I grew up in Marion eating Neeses Liver Mush but left NC in 66. Have only had it a couple times since. Sure wish I could find it here in Montana but know it is not possible. Guess I will have to start making my own. Thanks for the recipe.

Comment submitted: 7/22/2013 (#16191)

From Abbienc

Looking for Liver Mush in Georgia, I found it at Ingles at exit 13 on 400 (Cumming). It's worth looking for an Ingles closer if you have one.

Comment submitted: 7/4/2013 (#16109)

From Mamma C
Rating (out of 5):  

Born and raised in Wilmington, N.C. Now married and living in Fl. My daughter brings me a case from home whenever she visits each summer. Honey Pie, You Need Liver Mush in your life!

Comment submitted: 5/25/2013 (#15934)

View all 74 comments for this recipe.

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