(6 servings) Printable Version
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 =(out of 5)
Based on 39 votes.
View all 64 comments for this recipe.
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)
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)
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)
From 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)
From p3orion (Team Breakfast Member)
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)
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)
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
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)
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
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)
From 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)
From Country gal
I grew up in Wilmington, NC, and used to eat liver "pudding" ALL THE TIME. Since moving to Atlanta I have been unable to find it anywhere, not even in the "international" farmers market that supposedly sells EVERY kind of food u can imagine. Does anyone know where you can buy it in Georgia? I am so desperate! Please help!
Comment submitted: 10/16/2012 (#14663)
Raindog, I am from Cornelius too... maybe we've eaten it in some of the same restaurants there. Livermush is way better than the scrapple that the northerners eat.
Comment submitted: 10/1/2012 (#14481)
From Geneva Girl
My family had a different recipe for Livermush. My Grandmother always made it for us, but never wrote her recipe down. My mother tried to watch her and write it down. Hers is good too, but never as AWESOME as my G'ma made. It is much better than this recipe sounds. Never EVER use beef liver! Only pork. One important thing my family did is to fry it in bacon grease before eating. It is so addictive that I can eat 3/4 of a loaf pan in one sitting by myself! (BTW I am only about 120lbs) I just cannot stop. We do not make it often, so it is a wonderful treat. If you have never tried it, please do.
Comment submitted: 7/31/2012 (#14207)
This is one way you can get kids to eat liver. Tell them after they eat some though.
Comment submitted: 7/29/2012 (#14200)
Country boy from Cornelius, NC, transplanted in Alabama. I stock up everytime that I visit NC. Awesome stuff!
Comment submitted: 5/15/2012 (#13910)
From Jane M.
I agree with one of the posters. I assume you boil the liver and fatty pork in water, but how much? Is this the broth we use later to soften. I love liver mush, but have never made it. Please advise.
Comment submitted: 4/19/2012 (#13825)
From L.M. Junkie
I love liver mush. My friend turned me on to it, she brings it from Drexel N.C. She grew up eating it. Love it fried with mustard. I'm going to try to make it here in Chesapeake, V.A.
Comment submitted: 1/23/2012 (#13461)
View all 64 comments for this recipe.
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