pickNgrin - Posted - 06/08/2011:  10:00:18

Here is an interesting national article about Neese's liver mush: eatocracy.cnn.com/2011/06/08/l...hpt=hp_c2

Neese's is kind of an NC institution... sausage, liver mush, C-loaf, scrapple, souse-meat, etc. Good stuff!

-matt

PS - ok.. maybe not C-loaf or scrapple. You had to live through the depression to eat that stuff! Souse meat too. My dad loved it, but I always stuck with liver mush and sausage. 

Edited by - pickNgrin on 06/08/2011 10:19:38

RODNEYJOHNSON - Posted - 06/08/2011:  12:28:42

GOTTA LOVE SOME HEAD CHEESE.

pickNgrin - Posted - 06/08/2011:  13:14:58

RODNEY! What up, brother!

-matt

Mopick - Posted - 06/08/2011:  13:31:43

I gotta have some liver mush. I never tasted it but I KNOW I would like it.  A while back Strange Foods with Andrew Zimmerman visited Appalachia.  In one segment he went to Shelby N.C. to the liver mush festival.  This was the first time I ever heard of it.  Andrew found out that the locals have a couple of ways they like their liver mush sandwiches.  Either with mustard or grape jelly.  Grape jelly?  That don't sound too bad.  Andrew had his with mustard and liked it.

I might take a moment to point out that Arthur Hatfield was featured in this program in a segment on eating possum.  Arthur didn't eat any, not that I'm sure he hasn't.  

Randy

rinemb - Posted - 06/08/2011:  13:34:38

We really like livermush, especially my wife-the german.   It was our little discovery on our first trip to NC.  Found a whole cook book on "scrapple." Which seems to have originally contained a lot of pork liver, as a way to get use of the liver.  Now most of the recipes contain prok meat, which would a have been considered a mis-use of a finer part of the hog.

Brad

pandjlocke - Posted - 06/08/2011:  13:37:21

Is liver mush similar to liverwurst? Or maybe Jewish chopped liver? I'm not familiar with mush, but if anything like the other two I mentioned, all of a sudden I'm HUNGRY!

pickNgrin - Posted - 06/08/2011:  13:47:30

I read the ingredients on C-loaf one time. Yikes... that thing doesn't pull any punches. It is all innards of one type or another. Like I said.. you probably had to grow up real poor to have a taste for the stuff. 

Here is a website for Neese's. I should mention that I am not affiliated in any way with them. Just passing on some info to those who are interested. 

neesesausage.com/products/default.htm

-matt

BNJOMAKR - Posted - 06/08/2011:  14:08:58

I love fried liver mush sandwiches.... YUM, YUM!     You can keep the souse meat... YUCK, YUCK!

Mopick - Posted - 06/08/2011:  14:11:23

quote:

---

Originally posted by pandjlocke

Is liver mush similar to liverwurst? Or maybe Jewish chopped liver? I'm not familiar with mush, but if anything like the other two I mentioned, all of a sudden I'm HUNGRY!

---

Paddy to me it's more like scrapple.  They were making it in pans into like a loaf.  Then sliced and deep fried and eaten on a sandwich or on the side with like eggs as a breakfast food.   They were eating mustard or grape jelly on liver mush sandwiches.   The liver mush had liver in it but also pork shoulder and other fatty pork.

..."The family recipe is a secret, of course, but know that it's at least 30 percent liver – if a label uses the word liver, the law requires it, co-president Andrea Neese said – plus cornmeal and spices. The rest is just pig, no preservatives, no additives."...

RD

Edited by - Mopick on 06/08/2011 14:18:53

pandjlocke - Posted - 06/08/2011:  14:35:46

Gotta try it!

sugarinthegourd - Posted - 06/08/2011:  20:22:10

My wife's grandaddy was from not too far from Shelby and Boiling Springs - he loved liver mush. I always thought it sounded a lot like less-spicy scrapple (which I grew up with, being from the Philly area).