Don’t let the name fool you.
Livermush needs better PR, starting with its name.
Despite the pinpoint accuracy, the words “liver” and “mush” are not alluring.
Credit: @pinkinthemiddleblog
What if we instead called it pate?
Livermush is a well-made, well-seasoned, liver-rich spread, just like many pates and terrines.
Here’s what else to know about thisNorth Carolina favorite food.
What Is Livermush?
The higher proportion of cornmeal is what distinguishes livermush from liver pudding.
Livermush is fully cooked, but not smoked.
Smooth, but not slick.
Rich, but not greasy.
Seasoned, but not spicy.
Unlike sausage or bacon, livermush is never the base of gravy because it renders almost no pan drippings.
Unlikebaconor country ham, livermush never took off and captured a wider audience palate, even across the South.
It just needs better PR and a little yellow mustard.
