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How to Cook Livermush

In this post I’m sharing a few methods for How to Cook Livermush.

Liver what? Livermush! Also humorously referred to as “poor man’s pâté” is especially popular in North Carolina.

Growing up in South Carolina, I never heard of the stuff. It wasn’t until I moved to a new area of the state to a little village town that bordered Charlotte that I saw livermush for the first time.

I wanted nothing to do with this strange new food. My husband grew up eating in during his time growing up in the mountains of North Carolina.

I had no idea. We never discussed livermush before. It would be years before I would finally lower my food snob nose and give it a try.

Don’t judge me for it. If you read what it’s made of then you might not be so quick to try it either. Once I did try it however, I found it delicious. 

Livermush Recipe

Country Livermush in a skillet frying

What is livermush and how does it taste? Livermush came to be out of necessity and is composed of cornmeal and leftover parts of a pig, such as the liver meat. 

Like many foods that us Southerners eat today, this one was born back in those days following the war between the states when you were happy to eat whatever you had available. Waste was no option. The entire pig had to be used to make the most of it.

I don’t know anyone that makes their own livermush which is why I’m sharing cooking methods to prepare it. We prefer the Neese’s Country Livermush but there are a few brands that make the product.

A lot of folks ask if livermush is the same as liver pudding and scrapple. They are similar but different at the same time.

The taste of livermush is often compared to breakfast sausage. I can understand why since the flavor of sage, which we associate with sausage, is pronounced. While the taste does hint at sausage, you can certainly tell it is not sausage. 

The texture is a bit different since there is cornmeal in livermush. It is tasty, even if the ingredient list wouldn’t lead you to believe so.

Southern Breakfast

cooking livermush on the stove top

Livermush is served as a breakfast meat. It can be served just as it is but is also used to make sandwiches on biscuits or slider buns.

Livermush is pre-cooked but I don’t know of anyone who eats it straight from the package without cooking it.

One common consensus seems to be that livermush must be crispy. I couldn’t agree more. Crispy makes it better!

How to Cook Livermush

Crispy Livermush garnished with scallions

My preferred cooking method is to fry livermush in my cast iron skillet. I’ll share how to pan fry it in the recipe card below.

My late Mother in law used to bake it when my husband was growing up. To bake it, pre-heat your oven to 350° Fahrenheit then bake your livermush slices on a lined baking sheet pan for 15-20 minutes. 

Livermush is also sometimes grilled if that method of cooking is more to your liking.

Yield: 8 Slices

How to Cook Livermush in a Skillet

Best ways to cook livermush

How to cook liver mush in a cast iron skillet

Prep Time 3 minutes
Cook Time 15 minutes
Total Time 18 minutes

Ingredients

  • 2 tbs Cooking Oil (Vegetable or Peanut), for frying
  • 1 lb Country Liver Mush, cut into equal slices

Instructions

  1. Add the cooking oil to a cast iron skillet; heat over medium.
  2. Arrange slices of livermush in the skillet without over-crowding the pan.
  3. Cook until browned and crispy on both sides.
  4. Serve as a breakfast meat or on a sandwich.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 166Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 93mgSodium: 858mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 12g

You might also be interested to read more about scrapple and how it is prepared.

You can also see this recipe shared at Weekend Potluck and Meal Plan Monday.

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Patty

Thursday 17th of December 2020

Hey Julia, I laughed so hard when I read your story about livermush. Down here in the Lowcountry (I live in Walterboro), we have liver pudding. So delicious! BTW, I'm Patty from Lil' Red Southern Kitchen on YouTube. And I have been a subscriber of your page since forever! Talk to you soon! Patty

Julia Jordan

Friday 18th of December 2020

Hey Patty! I'm so glad that you enjoyed the post and got a good laugh from it. I went and searched you out on on TY and subscribed. Have a wonderful weekend and a merry Christmas. ~Julia

Jennifer P,

Wednesday 15th of April 2020

It's even better if you lightly dredge it in flour and then fry it!

Julia Jordan

Thursday 23rd of April 2020

I'll have to give that a try! Thank you :)

Kevin Loving

Monday 9th of March 2020

The REAL question is...... Will this stuff stick to a hook long enough to catch a catfish on a trot line?

Julia Jordan

Monday 9th of March 2020

HaHaHa! Kevin, you really crack me up! Those catfish will come running...ugh, I mean swimming.

Randall Spearman

Sunday 8th of March 2020

Julia, There are differences in Liver Mush & Liver Pudding. When I was a young boy; each year we would slaughter two hogs the week before Thanksgiving. I always made sure that my grandmother would get the liver and feet from one of the hogs so that she could fix liver pudding. It is one of my most favorite dishes. In case you are interested, Wilson's Meats in Richland ( about two miles above Seneca), makes liver pudding about three times a year. It is very good.

Julia Jordan

Sunday 8th of March 2020

Randall, Thanks for letting me know! I love trying out businesses in the upstate. I hope you have a great rest of your weekend.

Suellen

Thursday 5th of March 2020

It looks exactly like my beloved Goetta which is found in the Cincinnati area. This is what stood for Grits in our house growing up not hominy grits. My family on both sides were German immigrants. It took me years to figure out that our Grits (because no one else I knew called them that) was actually Goetta. By whatever name they are so good.

Julia Jordan

Thursday 5th of March 2020

That is so interesting! Thank you for sharing your memories with us.

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