Entree: United States – Carolinas Piedmont – Liver Mush (A seasoned pork-liver and cornmeal loaf that is set, sliced, and pan-fried until crisp on the outside)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Additional 4 hrs

Total 4 hrs 20 min

Ingredients

- 1 lb (454 g) pork liver, trimmed and coarsely chopped
- 8 oz (225 g) pork shoulder, coarsely ground
- 6 cups (1.4 L) water
- 1 cup (120 g) yellow cornmeal
- 1/2 cup (60 g) all-purpose flour
- 1/2 cup (120 ml) whole milk
- 1 medium onion, finely chopped, about 1 cup (150 g)
- 2 cloves garlic, minced
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (1 g) dried sage
- 1/2 tsp (1 g) cayenne pepper (optional)
- 2 tbsp (30 ml) vegetable oil for frying
- 2 tbsp (28 g) unsalted butter (optional, for frying)

Instructions

1. Rinse the chopped pork liver and place it with the pork shoulder and water in a large pot. Bring to a gentle simmer, skimming any foam, and cook until the liver and pork are tender, about 25–30 minutes.
2. Remove meat pieces to a cutting board and reserve the cooking liquid. Finely mince or grind the boiled liver and pork shoulder until a uniform texture is achieved.
3. In a bowl, whisk together cornmeal, flour, milk, salt, pepper, sage, and cayenne. Stir the minced meat into the cornmeal mixture.
4. Measure out 2 cups (480 ml) of the reserved cooking liquid and whisk it gradually into the meat–cornmeal mixture until fully combined; the mix should be thick but spoonable. Add more liquid a few tablespoons at a time if too stiff.
5. Transfer the mixture to a greased 9x5-inch (23x13 cm) loaf pan, press evenly, and smooth the top. Cover and refrigerate until fully set, at least 4 hours or overnight.
6. When ready to serve, turn the chilled loaf onto a cutting board and slice into 1/2-inch (1.25 cm) slices.
7. Heat vegetable oil and butter in a skillet over medium heat. Fry slices until golden-brown and crisp on both sides, about 3–4 minutes per side.
8. Drain briefly on paper towels and serve hot with mustard, pickles, or alongside grits or collard greens.