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Liver Mush

Livermush is a delicious southern treat.  It's even good to many people who don't like liver.  The hominy or cornmeal and sage take out most of the aftertaste normally associated with liver.  Make it in large batches to freeze it in loaves, and then thaw it slightly to slice it and fry it or bake it.  Because it's pre cooked, it can be eaten cold for those who prefer.


  • 5 kg. hog's liver, preferably farm raised rather than cubicle raised
  • 1 1/2 cup of whole milk
  • 2 cups hominy grits (not instant) or cornmeal plus a half teaspoon of baking soda
  • 1 good heaping teaspoon ground, dry sage or basil, depending on your tastes
  • 1 heaping teaspoon dried red pepper or hot paprika  (I recommend the paprika.)
  • 1/2 teaspoon onion or garlic powder
  • 1/4 teaspoon singed fenugreek (put it on a metal spoon with a wooden handle, and pass it over a flame until it smells a bit smokey)
  • a dash of black pepper
  • 1 1/2 tablespoon salt