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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Livermush Recipe

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This recipe for Livermush is from Faulkner Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pork liver
hog jowls from the head
1 gallon of broth
4 cups of plain white corn meal
red pepper
black pepper
sage (optional)
Directions:
Directions:
Cook head and liver separately, covered by water. Remove head and liver from broth; cool; grind meat. Skim fat from broth. Heat the broth to boiling; add the cornmeal gradually, stirring constantly. Cook for 25 to 30 minutes. Add ground liver and ground hog jowls. Stir and cook until mixture returns to a boil. Add seasonings to taste. Pour into loaf pans to cool. Cut into blocks of desired size and refrigerate.
Personal Notes:
Personal Notes:
Jim had sold a liver and a hog's head to Mrs. Helen Stanton who taught with me at Clover Junior High School. Without telling them what was in the pot, I sent two teenage boys from my Home Economics class to bring it inside. Needless to say, they were nosy enough to look inside the pot and were shocked to see what was actually in the pot! Mary Ellen says that watching this being made scarred her for life!

 

 

 

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