Notes from a north carolina native
Started conversation Jan 23, 2005
Something of a southern thing, but almost more a north carolina speciality is livermush.
What is livermush? Well, besides super tasty, the recipe goes like this:
Pork bits (meat, liver, sometimes kidney, the recipe varies)
lots of spices
Pressed into a brick and kept cold till it sets. Slice thin and fry crispy or thick and fry till warmed, and eat in place of (or with if you dont value your heart at all) sausage or bacon for breakfast.
Livermush can also be crumbled into scrambled eggs or omelettes but the preferred method of consumption is in slabs next to the eggs and toast and grits.
Beweare imitators. Liver Pudding is almost, but not quite real livermush.
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