How to make it

  • Melt lard or shortening in a large, heavy skillet over medium heat.
  • Season liver with salt and ground black pepper to taste.
  • Sauté liver in lard or shortening until done through.
  • Remove liver from pan, drain and cool.
  • Place cooked liver in food processor and finely grind.
  • In a large sauce pan bring 4 cups water to a rapid boil.
  • Add 1 tsp salt, ¼-½ tsp ground black pepper and grits/harina/cornmeal.
  • Cook until grits/meal mush is very stiff.
  • Add eggs, cayenne pepper and sage to taste and ground cooked liver and mix well.
  • Re-season the mixture as necessary.
  • Place the mixture in a small, greased loaf pan.
  • Bake at 350 for 50-60 minutes

Reviews & Comments 11

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  • emazzi 2 years ago
    My dad called it 'pork puddin'; when fried it sort of melted to a puddle then chrisped up as length of cooking increased. Is this the same as your livermush? I ate this in the 50's; it was sold at the Safeway in DC.
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  • rocky3mom 6 years ago
    My former Mother-in-law used to make this & every year on my Birthday, she would make it for me. She & I were the only ones who ate it, I think! I Love it.
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  • LakeGeneva 7 years ago
    What a joy to find this. Growing up, my Grandma in Lake Geneva, Wis, made this. If I had my way, I would eat this every day of my life. I love it fried with alittle salt on it. Yummy!!! I remember sitting in her kitchen and watching her cook. She never measured anything, so there was no recipe. I hope this will be as great as hers. Thank you so much for helping me to relive those wonderful childhood memories. I love and miss you Grandma. P.S. Next one to find..Dark Chocolate Pie!!
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  • darlenel 7 years ago
    I'm a fan of Jan Karon's books and always wondered what Liver Mush was. Now I'm going to make this for a July 4th family camping get together.
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  • carmenperez 10 years ago
    hi there
    sounds great ty
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    " It was excellent "
    sirshawnthebrewer ate it and said...
    I was just in search of a good Mush Recipe.
    I'm originally an Ohioan and grew up eating Mush with Sausage Gravy over the top.
    I defiantly will try this recipe out.:)

    Thanks for posting this.:)
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  • angelgirl94 11 years ago
    Around here,only a handfull(if that many)of "Mom and Pop" stores make liver mush behind the meat counter. Most of the time,you can find it in prewrapped bricks right next to the tubes of sausage. Bookmarked your recipe. Thanks for posting. :)
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  • cheryilyn 11 years ago
    This sounds very good
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  • jenniferbyrdez 11 years ago
    Yes indeed. I'm in love again.
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  • saltymike 11 years ago
    When grocers and market stores in the south had a "meat counter" and cut, prepped and wrapped meat to order, they often made sausages fresh in the store. Sausages such as souse, liver pudding, liver mush, and scraple were displayed in the cooler counters there and cut from the loaf as you ordered. Such stores are still scattered through the south but are geting harder to find as time goes by.
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  • knoxcop 11 years ago
    Heck, yeah! Liver loaf! My Daddy used to eat tons of this stuff every day for lunch, with saltines and "hoop cheese." (cheddar)
    Thanks for posting a great memory!
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