Fried Livermush Recipe
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Ingredients: |
Ingredients: Livermush, but really better, is Liver Pudding
(And if you thought "liver mush" made people run, think about "liver pudding:..) We're immune to the name, and bounce right over it-- knowing what a treat it is, like the Spanish do "blood sausage" or other cultures bounce over "head cheese."
But if you are trying to introduce someone to it, call it Appalachian Ethnic Food, or Southern Soul Food, or An Adventure In Cultural Cuisine.) If that name weren't so traditional, or so historical, we should try to rename it. Crispy Breakfast Pate...Need to work on that...
Oil, of your favorite variety. The standard in our family was corn oil, back when corn was corn. (Not olive.)
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Directions: |
Directions:Cut your (Appalachian Ethnic Food) or livermush into slices. Variances in the thickness are fine. The thin slices get nice and crispy, and the thicker slices are crispy on the outside, and hot and tasty inside.
Heat your cast iron frying pan to medium warm, add enough oil to the bottom of the pan, so that it lands about half way up your livermush slices. When it's hot, carefully add your livermush.
Brown til good and brown on one side, flip to the other. Brown on that side and drain on paper towels. Serve hot. |
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Number Of
Servings:Depends |
Preparation
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Preparation
Time:About 15 minutes |
Personal
Notes: |
Personal
Notes: Great with eggs for breakfast. Great for lunch with sliced tomatoes slathered in mayonnaise and fresh black pepper, and lima beans. Great in a sandwich with a fried egg or with mayo and tomatoes. A quick, inexpensive and tasty meal. (And it feels like coming home.)
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