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 42 votes.


View all 71 comments for this recipe.



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)



From OldMan
Rating (out of 5):  

Buy Mush? There are enough ingredient lists here that one can experiment with. BTW use LARD when cooking... adds an authentic flavor. The best part... you get to eat the results, tune the ingredients and try again... Make it your OWN!! - OldMan

Comment submitted: 5/21/2013 (#15906)



From Ramp man
Rating (out of 5):  

Anybody looking too buy livermush online can do so from Neeses Sausage out of Greensboro NC. They also have liver pudding, scrapple and other various pork products.

Comment submitted: 3/5/2013 (#15310)



Official Member: Team BreakfastFrom Sammers (Team Breakfast Member)

It would be a lot easier on me if you specified how many pounds, ounces, etc of liver. Also, do you mean pork fat?

Comment submitted: 10/21/2012 (#14698)



View all 71 comments for this recipe.




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