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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Liver mush is another delicacy of southern cooking. Great with eggs at breakfast or on a sandwich or just with some wheel cheese on crackers. I learned to prepare this in HUGE quantities and Iv'e tried to pare the recipe down for posting here. Read more . When prepping, rememeber the loaf should be more meat than cereal, so hold back on the grits if necessary. Also, if you are not into fried foods, the liver can be boiled before grinding. Ingredients:
1 cup grits, harina or cornmeal |
4 cups cold water |
1 tsp salt |
1/4-1/2 tsp ground black pepper |
2 lbs pork liver, sliced |
4 eggs |
sage to taste |
salt and ground black pepper to taste |
ground cayenne pepper to taste |
Directions:
1. Melt lard or shortening in a large, heavy skillet over medium heat.
2. Season liver with salt and ground black pepper to taste.
3. Sauté liver in lard or shortening until done through.
4. Remove liver from pan, drain and cool.
5. Place cooked liver in food processor and finely grind.
6. In a large sauce pan bring 4 cups water to a rapid boil.
7. Add 1 tsp salt, 1/4-1/2 tsp ground black pepper and grits/harina/cornmeal.
8. Cook until grits/meal mush is very stiff.
9. Add eggs, cayenne pepper and sage to taste and ground cooked liver and mix well.
10. Re-season the mixture as necessary.
11. Place the mixture in a small, greased loaf pan.
12. Bake at 350 for 50-60 minutes
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