Liver Mush
All Comments For

Liver Mush

This recipe for Other was submitted by Mr Breakfast on 4/26/2002. Click here to view the recipe.

Recipe number 112.

Average Rating = 5 (out of 5)

By bblack

This looks very similar to Pennsylvania Scrapple which I have eaten all my life. That little habit came from my dad whose family had origins in south east Pennsylvania. I live in Florida and can find it at the grocery store or at a local place called the 'Amish Country Store'.

Comment submitted: 4/23/2017 (#20269)

By Boston Blackie

Recipe Rating (out of 5):

Excellent recipe! North Carolina has it going on down there! Thank you for this recipe.

Comment submitted: 2/19/2017 (#20201)

By Jim B.

Recipe Rating (out of 5):

Great recipe! Just for fun try 3 pounds liver and 5 pounds loin. A great Christmas breakfast!

Comment submitted: 11/9/2016 (#20113)

By K.I.

YAY... NO WHEAT!! Now I can eat it again... I noticed on the latest package from Ingles that there was no wheat listed, but rice flour instead. I hope this will be the recipe from now on, so I can go back to my childhood favorite food.

Comment submitted: 9/19/2016 (#20050)

By raazorblade

Recipe Rating (out of 5):

I grew up in Marion, NC and ate a lot of it when I was a kid. Only had it a few times since I left NC in '66 but still miss the taste of it. Here in Montana, people look at me like I am crazy when I mention it. Don't know what brands are available now but Neeses was the best when I lived there... but that was over 50 years ago.

Comment submitted: 7/31/2016 (#20006)

By Steffisews

Recipe 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)

By Linda-17

Recipe 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)

By JimH

Recipe 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)

By Face

Recipe Rating (out of 5):

Tastes good.

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

By Cowell

Recipe 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)

By 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)

By Luv Hunters

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

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

By Mike Mc

Recipe 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 BreakfastBy 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)

By 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)

By Ann23

Recipe 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)

By southern girl

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

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

By Dustin B.

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

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

By ilovepiggies

Recipe 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)

By Savannah

Recipe 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 BreakfastBy 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 BreakfastBy p3orion (Team Breakfast Member)

Recipe 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)

By 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)

By 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)

By Mamma C

Recipe 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)

By OldMan

Recipe 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)

By Ramp man

Recipe 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 BreakfastBy 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)

By 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)

By Cornelius

Recipe Rating (out of 5):

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)

By 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)

By pippa

Recipe Rating (out of 5):

This is one way you can get kids to eat liver. Tell them after they eat some though.

Comment submitted: 7/29/2012 (#14200)

By Raindog

Recipe Rating (out of 5):

Country boy from Cornelius, NC, transplanted in Alabama. I stock up everytime that I visit NC. Awesome stuff!

Comment submitted: 5/15/2012 (#13910)

By 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)

By 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)

By Old Grumpy

Having grew up in the foothills of North Carolina, hog killing time was a culinary treat. Fresh homemade sausage, fresh bacon, pork chops baked in farm fresh apples, smoking the hams, and my favorite Liver mush. Stirring that huge pot with a giant spoon till it was to firm to stir. The air filled with the scent of sage, fresh pork, liver, black and red pepper. Homemade is wonderful and easy to prepare. Even here in Japan, the simple ingredients can be found. Try this recipe, salt and pepper to your taste, you'll love it. And, Yes... I've taken Jenkins Liver Mush on the plane from Charlotte NC to Seattle WA for my family there. It is treat for them. Good eating!

Comment submitted: 1/14/2012 (#13430)

By Sgt Tim

Where is Hogor fresh pork liver available? Does anyone know?

Comment submitted: 10/4/2011 (#12979)

By Pat

Recipe sounds delicious but the instructions are not clear. How do you cook the liver and fatty pork? What broth? Do you grind the fatty pork?

Comment submitted: 5/23/2011 (#12719)

By JimB

Recipe Rating (out of 5):

I was born in Mooresville NC and ate livermush since I was about 4 years old. Mom use to make it when we killed hogs. I've eaten several brands since then; Neese's, Jenkin's, and just had some Hunter's mush from Marion NC and it is the best. It just like Mom made. I do eat scrapple sometimes but NC mush is the best. I sure wish Foodline would sell their mush in GA!!

Comment submitted: 1/12/2011 (#11899)

By Patticake

Can you use beef liver for this recipe?

Comment submitted: 12/3/2010 (#11656)

By Karl

Recipe Rating (out of 5):

From Karl in Minn. - Great breakfast - found the recipe and will make a batch.

Comment submitted: 11/5/2010 (#11505)

By Dan in Missouri

I looked this up out of curiosity after reading Jan Karon's Mitford books. I don't much care for liver by itself, but I do like paté de foie and Braunschweiger sausage, so I may give livermush a try sometime.

Comment submitted: 10/15/2010 (#11395)

By Hunter

I live in Norfolk, Va. Can't buy livermush here but I go to Roanoke Rapids, N.C. and buy it in bulk to bring home. You can freeze livermush if you slice it while fresh, put waxed paper in between the slices and then wrap the whole block twice with tin foil. When you take it out of the freezer you just put a knife in between the slice and hit down on the knife handle. The slices pop right off. Fry brown on one side before turning. Not exactly like fresh but close enough.

Comment submitted: 8/22/2010 (#11114)

By Linda

I just returned from a family reunion in Taylorsville, NC. I missed the livermush from my childhood and had to buy some to bring back to CA. My sister made some for me for breakfast on the first day I stayed with her. I just couldn't bring back enough to satisfy my cravings. I don't know how livermush is made. I just want to eat it. Wish I could buy it here in Beaumont, CA.

Comment submitted: 8/19/2010 (#11093)

By Tarheelbornbred

Recipe Rating (out of 5):

Yep. This is 'bout right. From Drexel, NC. Hunter's in Marion, for store-bought is best, imo; Walsh Market in Valdisease (Valdese) used to make killer - out of business now - could buy it hot before it set up cold; my grandmother, 96, mother, 70's, they all made it - WITH THE FAT - at hog killin' time. I grew up with fried livermush. Moved to NYC and Austin, and not only couldn't get it, couldn't buy DUKES mayo to go that which I couldn't buy. Not sold east of Yadkin River in NC. I used to load coolers of the stuff to take back to less fortunate areas of country - most people liked it - but some had no taste:-) Even people from Eastern NC have never had livermush... well, as a Carolina alum, I did my part in educating the deprived palates of my fellow Tar Heels. Thanks for posting this!

Comment submitted: 8/9/2010 (#11037)

By rogue

Recipe Rating (out of 5):

I have a relative that lives in the Morganton, NC area. I had the opportunity to have liver mush while on our vacations. We really haven't found a way to ship some back to New Mexico so this recipe will really help curve the craving between vacations. thanks for the recipe.

Comment submitted: 5/9/2010 (#10472)

Official Member: Team BreakfastBy tallen412 (Team Breakfast Member)

Recipe Rating (out of 5):

I was lucky enough to be from Shelby, NC and my mom was taught to make it from her mom. I now know how to make it and it is well worth the effort to make it! She always put it in the oven for a bit after it was put in the mold (loaf pan) until a little brown was seen on the top. Slice, dust with flour and fry in a frying pan lightly greased then place on white bread spread with mayo or serve plain with grits, eggs and biscuits! A wonderful meat dish and the only way I will eat liver! btw....we use pork chops as the fatty pork.

Comment submitted: 2/19/2010 (#9858)

By Breakfast24

I hope this is good! Probably not though...

Comment submitted: 2/16/2010 (#9725)

By Mushman

Recipe Rating (out of 5):

Thanks for this one. Can't get enough. Only problem is getting fresh pork liver - not many local butchers left.

Comment submitted: 1/31/2010 (#9587)

Official Member: Team BreakfastBy jbplaster (Team Breakfast Member)

Folks, y'all gotta understand, the livermush comes from the head and the liver, that's it! You boil the head down, like you're making souse meat or head cheese, then you grind it through the fine plate along with the liver and add your corn meal and seasoning. It's the perfect combination of fat to lean to liver. That's just how it's done, and that's just what you do with the head and the liver.

Comment submitted: 1/15/2010 (#9468)

By NC to ATL

I can't wait to try this recipe. I'm from North Carolina, but moved to the Atlanta area years ago. I grew up on Neese's, but found the only Livermush I could get here is Jenkins brand from Ingle's, a NC based grocery chain. I now love the Hot and Spicy Jenkins. Now if I could only get my vegan friend to shut up while I eat it. My favorite recipe is to fry two slices in a tablespoon of butter until it is nice and crispy on both sides, then melt cheese on top of each slice and put it on slightly toasted bread with a little mayo. It is my second favorite comfort food, slightly behind Lexington style barbecue!

Comment submitted: 12/31/2009 (#9338)

Official Member: Team BreakfastBy narrowacres (Team Breakfast Member)

Recipe Rating (out of 5):

I grew up in Rutherfordton, N.C. and moved to Oregon in 1991, they don't have livermush out here, so when I was back there 12/03/09 I brought some back and shared just a little with some friends and they went crazy over it! My family use to make it homeade style, but I was too young to remember how they did it. If anyone has a good homemade recipe for livermush, please let me know and show these folks out here they don't know what they have been missin'! Thank God for southern cookin' e-mail:

Comment submitted: 12/28/2009 (#9321)

Official Member: Team BreakfastBy rassie (Team Breakfast Member)

Recipe Rating (out of 5):

I am caring for my elderly parents here in Charleston, SC. My aunt returning from NC gifted the folks with liver mush. In checking a 'how to' cook recipe I found this recipe and site. I will definitely try to make my own liver mush, now that the only store in Charleston that sold it is no longer in business. Thank you!

Comment submitted: 12/27/2009 (#9300)

By oldnetman

Recipe Rating (out of 5):

I'm 70. My granny made Liver Mush from scratch... with a bunch of lean pork in the mix, My ancestors came from or settled in the N.W. area of N.C.

After many years away from this food for the gods, I've been on a quest for real Liver Mush. Tried neese L.M., to much meal and falls apart during and after cooking. I live in Atlanta, a suburb of Alpharetta, GA 30022. Where can I purchase it locally or how could I order it online... Copperhill, Tenn. Boy... How much do I like it... I could filla swimming pool full and jump in.

Comment submitted: 12/20/2009 (#9256)

By Haze828

Recipe Rating (out of 5):

I was born & raised in Morganton, NC & I've ate Livermush since I was able to eat solid foods lol omg. It is soooo freakin' good!! It's the best meat product on earth!!

Comment submitted: 12/4/2009 (#9153)

By Damn Yankee

Recipe Rating (out of 5):

Just had a Breakfast Burrito with Liver Mush, Cheese and Eggs. BOOOO! Not good.

Comment submitted: 8/12/2009 (#8532)

By cyberpip

Recipe Rating (out of 5):

Havent had any of one of my favorite foods... livermush in many years. Found this recipe. I was craving something, now I know what it was. Thanks

Comment submitted: 7/7/2009 (#8367)

Official Member: Team BreakfastBy Denisemellott (Team Breakfast Member)

It seems to me my grandmother used to make this but she called it "head meat"... She was from PA.

Comment submitted: 6/14/2009 (#8282)

By H.D.

Recipe Rating (out of 5):

This recipe will help save the planet from eccesive carbon emissions from my p.u. truck. Now I won't have to drive from Orland Fl. to N.C. to get my "mush on".

Comment submitted: 4/6/2009 (#7912)

By SC / NC

Recipe Rating (out of 5):

When I moved to Charleston SC I missed my liver mush so when I go back home in the Statesville NC area I try my best to find hunters liver much but I will buy others. Folks down here have never heard of liver mush and that's sad. Country folk know whats good to eat. God bless our south and liver mush.

Comment submitted: 1/5/2009 (#7283)

Official Member: Team BreakfastBy CaseyAngel (Team Breakfast Member)

Recipe Rating (out of 5):

Moved from Lenoir, NC at age 15--have made Livermush from memory. Had my big dining room table covered with bowls, pans and anything I could find to put it in. What an abundant supply to share. I get Jenkins Brand every time someone in the family goes back to NC. Now, I will make it perfectly and share with my friends at work who have grown to love it, too.

Comment submitted: 7/25/2008 (#5959)

By Livermushbilt

I wear my livermush hat with pride.

Comment submitted: 3/25/2008 (#4892)


Recipe Rating (out of 5):

I grew up in Mooresboro,NC and Livermush was aways on the table in the morning!! I now live in Orange, Vermont and I sure miss Livermush and I,ve even had Jenkins livermush sent to me by my friends! I think this web site is a Awesome thing keep up the good work. Maybe in the future we can get the Yankee's to try and LOVE Livermush as good as we do??? I think they are as country as we are. Thank you, Fred F Fitch, Jr

Comment submitted: 3/16/2008 (#4831)

By Gastonia Native

Recipe Rating (out of 5):

Raised in a small town called "Gastonia, NC my moma would make grits and gravy and livermush. We would feast on a Saturday morning.

Comment submitted: 12/26/2007 (#4249)

By Ttootseerose1

Recipe Rating (out of 5):

I'm a born and raised North Carolinian. I was raised on livermush and grits for breakfast. My Mama always made huge pots of it at hog butchering time. She include the lean meat with the liver and cornmeal and seasonings. Let me tell you... folks that ever tasted what she made never wanted the store bought kind again. Mama never had the recipe wrote down, she just knew how to make it. As I became older and so did Mama. She needed help with it. I cherish those times in the kitchen with Mama making livermush. Running across this recipe has brought back wonderful memories. I'm heading to the meat market... I''m gonna make some livermush!!

Comment submitted: 11/27/2007 (#4077)

By Mike

Recipe Rating (out of 5):

Came from Western NC in '66 and we called it Pahneehaw. Every time I go back I bring some back to FL with me. My granddaughters love it too.

Comment submitted: 8/17/2007 (#3391)

Official Member: Team BreakfastBy siena (Team Breakfast Member)

Recipe Rating (out of 5):

I'm from NC and was raised on eating livermush but after moving to Fla. in the '70... these folks never heard of livermush n dont think they want to know of eating it either until i offered them a fried livermush sandwich... now they cant get enough of it. its too bad that you cant buy livermush down this way... would be so grand if you could. so whenever some1 is going to the NC area they always bring a couple bricks back to us all... thanks 4 such a great delight!!!

Comment submitted: 8/2/2007 (#3303)

By dollyg

Recipe Rating (out of 5):

I don't know where my grandmother got her recipe but I had it at her house when she lived in McClellanville, SC. She had previously lived in GA and NC and we called the 2 products of her recipe in the form of LIVERPUDDING and SCRAPPLE. I liked liver pudding better because it was more concentrated. We called the grits we ate with it HOMINY which WAS NOT BIG HOMINY but just our name for grits. If I could find someone else with these naming traditions maybe I'd know where she'd found the recipe.... ANYONE?

Comment submitted: 7/17/2007 (#3223)

By samaysn

Hey I'm from California and we had livermush every year as a kid. We are from the mid west though. Dad was born in Freedom Penn.

Comment submitted: 6/12/2007 (#3008)

By Lynda

I cannot wait to make this, must find pork liver first. I was raised on livermush and at 66 I find that I really miss good ole Southern cooking. Californians just don't know what they are missing.

Comment submitted: 2/27/2007 (#1679)

By Ophelia

I have searched for liver mush evr since leaving S.C.. We used to go to the creamy to buy it. I have looked for liver mush or a recipe for everywhere. This sounds the closest. I will be back to rate soon as I use it. Thanks

Comment submitted: 1/10/2007 (#1163)

Official Member: Team BreakfastBy harold024 (Team Breakfast Member)

Recipe Rating (out of 5):

Just moved to fl from nc. miss my livermush.

Comment submitted: 12/23/2006 (#1028)

By Old Charlotte G

Recipe Rating (out of 5):

My mother put all the lean pieces of pork into her livermush, which she fried in a little oil - delicious! I am delighted to find your recipe. An Old Charlotte Girl

Comment submitted: 12/1/2006 (#857)

By Campbell

Recipe Rating (out of 5):

I come from Pennsylvania's Allegheny mountain country (Fort Ligonier) and hunger for the foods of my long gone childhood. This seems fairly close to what I knew, liver pudding and pawn hawse always coming with predawn frosts and hog butchering bonfires along farmside roads. Good days. Great food.

Comment submitted: 11/30/2006 (#843)

By Lady Hiker

Recipe Rating (out of 5):

I had livermush at the Times Square in Elk Park, NC. Delicious!

Comment submitted: 10/27/2006 (#578)

By Cajun Son

Recipe Rating (out of 5):

Relocated to NC from Louisiana at the end of 2005. Down there we had Hogs Head Cheese. I found Liver Mush after moving here. I think its great. Makes an awesome sandwich with some Duke's mayo.

Comment submitted: 10/12/2006 (#487)

By Mountain gal

Recipe Rating (out of 5):

I grew up eating liver mush and watching my grandmother make it. I am from Western North Carolina, and I really appreciate that this recipe is still available - it is wonderful for breakfast!

Comment submitted: 10/6/2006 (#454)

By Western NC Gal

Recipe Rating (out of 5):

I'm from Western NC and this is good. Also good with grits in place of the corn meal.

Comment submitted: 9/25/2006 (#384)

By Timeout

Recipe Rating (out of 5):

Wonderful, I have missed livermush since moving to TX and the only thing near it is Scrapple.

Comment submitted: 9/24/2006 (#380)