Liver Pudding, Livermush, Goetta or Scrapple

1-29-2008 @2:42AM Nita said... I lived for a short while in NC and had the privelege of trying livermush. I think it is quite a localized product.
I am from Oklahoma and we always had mush for breakfast. However, we had it with milk, sugar and butter like cream of wheat. What was left was chilled, sliced and fried for lunch. This was a "po folks" food then. They have brought it uptown now...call it polenta and it is gourmet. Go figure!
When my parents butchered, they made something that sounds a little like souse out of the lesser cuts of pork, including the meat that was cut fom the head. It was called head cheese (don't know why , it had nothing to do with cheese) but it was delicious. I don't know how to make it but would love to taste it again.
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1-30-2008 @2:42PM Maria Bishop said... Scrapple is a PA Dutch specialty that, as my brother says, is made with "all the undesirable parts of the hog". Actually, the label of the Habbersett Scrapple in my freezer right now (a present from family in PA) is not vague at all about what it contains. That label reads as follows: Pork stock, pork, pork skins, corn meal, wheat flour, pork hearts, pork tongues, salt and spices.

Yes, it sounds gross. And I guess it's terrible for your arteries. But consider this: no preservatives, no xanthan gum, no modified corn crap, no synthetics! Just good old fashioned pork tongues!

You slice it like cornmeal mush, and fry it until crisp. Mmmmm. Pass the plate, please!
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2-01-2008 @6:20PM dale fan said... I live in NC, had never heard of livermush until I moved from Raleigh to Kannapolis, but have since become a lover of a fried livermush sandwich, with mustard or Duke's mayo, throw a piece of onion on it and a glass of sweet tea, or as teresa said earlier, a cold sundrop, and nothing could be finer than to be in Carolina!
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2-01-2008 @7:23PM Ginny said... Scrapple, goetta, liver mush.....southern delicacies. I am from the midwest (Wisconsin) and these words are unheard of! I had my first taste of livermush at my sister-in-law's house (NORTH CAROLINA). I have to confess, it was DELICIOUS! Can't get it here, though... Never tried the other two, but always make it a point to have liver mush breakfast when we visit N.C.!! Fried crisp with eggs and home fries! Mmmmmmmmmmmmm!
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2-05-2008 @12:17PM RHONDA said... LOVE GOETTA! I'M FROM CINCINNATI AND IT IS VERY POPULAR AROUND HERE. MY DAD HAS ALWAYS MADE IT. I WILL SAY I AM A GOETTA SNOB AND WILL ONLY EAT IT HOMEADE. I WOULD BE AFRAID OF WHAT IS IN THE PROCESSED STUFF. IT IS ONLY PORK AND GRAINS AND SEASONING WHEN HE MAKES IT. WONDERFUL ANYTIME OF DAY IF YOU ASK ME. THERE IS A GOETTAFEST IN KENTUCKY EVERY YEAR.
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2-08-2008 @3:13PM afr said... Liver pudding was a staple at our house. My mom cooked it with scrambled eggs, or we ate it with crackers. My kids would die if I showed them what it looked like--and then they'd gag! :-)
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2-10-2008 @7:41AM Anita said... I am from Shelby, N.C. too and like Theresa said, a livermush sandwich and sun drop and we're in heaven. Unfortunatly, I now live in Tx and I miss sundrop,livermush cheerwine, and western N.C. BBQ.
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2-10-2008 @6:56PM devon said... in from mt. holly, nc. we have neeses livermush and it is so good. livermush is made of ground liver and spices.
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2-14-2008 @7:57PM Juliana said... Goetta was the best for weekend breakfasts in 1950s Cincinnati. I still make it a few times a year, it's easy and can be frozen. And it may be a new chic food - high fiber, low fat, homemade - what more could you ask for? Here is a link to a recipe for goetta, which has more links to take you on the ultimate goetta trip. One caveat - if you try to make it, you must use the specified pinhead/steelcut oatmeal, not the stuff in the cylindrical box.

http://www.kitchenproject.com/german/goetta/

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4-18-2008 @11:42PM Randi said... I LOVE LIVERMUSH. I am from Vale, NC and I can't get enough of the stuff. My husband and I just moved to El Paso, TX and you ask someone down here if they have livermush they look at ya like you are crazy. Sundrop and livermush what a combo. I miss big ole Burke County, NC. And yes, my husband is in the Army and livermush is a NC thang...
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9-04-2008 @2:57PM Jerry ("Cherry") said... I was disappointed that on Long Island, the only scrapple I could find was Parks, which falls apart when you try to slice it for frying. Anyway, I always eat it with syrup (preferable King or Karo if I can't have real maple) or honey. I never heard of frying liver pudding. I just eat it with mustard, either just cut off the ring or sliced into a sandwich like I've done for 50-some years, but now I'm freaked out by a label on Heil's (from Baltimore) that says cook to 165 ° F and hold for 15 sec. before consuming! WTF?

So anyway, what about souse, head cheese (fromage de tete in France and Monaco), blood & tongue loaf, and the elusive pickled tripe?
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12-10-2008 @1:27PM Michele said... I am originally from Philadelphia and currently moved to San Diego, CA. Let me tell you, I miss Scrapple for breakfast. Scrapple, Egg and Cheese sandwich on an Amoroso Roll. OMG. I knew what was in the product when I was young. In fact, my father used to work for Hatfield Farms and took me to the factory one day. You have to have a strong stomach after that to continue to eat Scrapple. I have a husband and two children that love Scrapple and Pork Roll. Don't knock it till you try it. Yes it does not sound like the best ingredients, but if you look at some of the foods that we eat today, prepackaged foods, diet foods, processed foods, read the label on of some of those products. Chemicals that you cannot pronounce are in them and we still eat them. At least with Scrapple you know exactly what you are eating. Just remember the next time you eat Prime Rib or Pork Chops, same thing different part.
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2-06-2009 @7:02PM pam said... need to know where i can buy this and have it shipped to my dad can i buy on line and have it shipped to him
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5-16-2009 @1:48PM wanda said... I grew up eating scrapple in new cactle dela and find it very hard to come by in georgia would like to get an address where I can have it shipped to me
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12-25-2009 @9:19AM vee said... WOW!!!!SCRAPPLE,LIVER MUSH,SOUSE ARE THE BOMB. I AM FROM MONROE,N.C. MY MOM ALWAYS BROUGHT THESE ITEMS UNTIL SHE STARTED TO MAKE THEM HERSELF.IF SHE COULD ONLY BE HERE TO MAKE SOME NOW.RIP MOM.I FRY THE SCRAPPLE ,SLICED AND
FLOURED AND PUT IN HOT OIL .BROWN ON BOTH SIDES UNTIL CRISPY,THE SAME WITH LIVER MUSH. THE SOUSE THAT YOU BUY IS NOTHING LIKE THE KIND MY MOM MADE.I NEED TO KNOW HOW TO COOK RING PUDDING NOW.GOT ONE ,BUT DON'T KNOW WHAT TO DO WITH IT. ''HELP''
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1-24-2010 @10:56AM barry said... Can anyone tell me where I can buy Ring pudding or White pudding. I grew up in Baltimore, MD and this was one of my favorite things.
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5-02-2010 @6:14PM Sam said... N.C. born and raised. Had livermush nearly every Saturday for most of my childhood. Fry it up and slap it on two pieces of toast with egg and a little mustard possibly some cheese, and I'm in heaven. I tend to prefer mine with a Yoo-hoo or sweet tea. Neese's Is great Livermush, but if you can find Frank Corriher's their is no substitute (at least not for me).
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9-13-2007 @9:29PM Linda said... Livermush is in a series of books I've been reading. Never heard of it - what IS it???
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