- bill Jul 31, 2001 09:57 PM
Grow up on scrapple in Philly.
Will I like livermush in NC?
just the mention of livermush makes my skin crawl, but my family loves it fried like a sausage patty on a sandwich with mayo and onion and tomatoes.
if you like scrapple and sweetbreads and bits of organs and such, you will love livermush...
I don't know what scrapple is like in PA, but scrapple exists in NC also. It is bits of pork (tail, head, foot, ear--meat from these pieces as well as some cartilage) bound in a pork aspic. In the past, and maybe if you find some homemade it can be called saus(sp) meat. I haven't seen it packaged and only know it from reunion picnics. Livermush is the same various parts of the pig, with a high proportion of pig liver. The huge difference besides the high liver content, is that it is bound by a starch--usually corn meal, but sometimes a mixture of mostly corn meal with some flour.
It will vary with geography--Eastern or Western, as well as, city to city. It will depend on the consumer demographic--older folks sometimes like what they grew up with--usually has more corn meal and therefore is grittier. It is useful to read the order of ingredients and examine the visual texture. I love livermush and prefer one over the other when they are juxtaposed to something to counterbalance the respective textures. Say, a course livermush with creamy scrambled eggs--cold creamier livermush on a decent toothed toasted bread.
Major brands from the supermarket are what you should stick to. I have had some from small country stores that have been cut from large slabs and have never had good luck--they have never been fresh. I have had homemade livermush from a freshly killed hog and it was wonderful. Make friends with people who like to pit-cook a pig and you might find the best livermush or liver pudding as it is sometimes called. The brands that I buy (around Charlotte) are Neese's (the least corn meal), Mack's (a little texture) and Frank Couhrrier (sp) (the most texture). Livermush can be fried dry in a pan, baked in the oven, microwaved (although I hate microwaves), and like any good charcuterie, eaten cold right out of the package.
I now live in LA, but when I go home I look for livermush. Try it, its only about 2 dollars a brick--let me know what you think, and what is Philly scrapple?
re: nicholas lowie
Just a footnote in case you are searching for it... Neese's makes some sort of organ mixture called Souse but I believe that's different from Liver Pudding and different still from Scrapple because I think I've seen them all on the store shelves simultaniously... all made by Neese's.
Haven't sampled scrapple from any source, but Neese Country Sausage does make it. Here's info from the NC Dept. of Ag site:
Neese Country Sausage, Inc.
Contact: Andrea Neese, Executive Marketing Manager
1452 Alamance Church Rd.
Greensboro, NC 27406 USA
Phone: 800-632-1010 Fax: 336-275-0750
re: nicholas lowie
I also grew up in NC (near Charlotte) and live in LA (San Fernando Valley). Just an FYI, they sell Scrapple at Ralph's in the freezer section - I believe it's Johnston's brand. It's actually pretty close to the livermush they sell in the markets back home.
Regarding the differences between scrapple and livermush...recipes vary from one maker to the next, whether it's a manufacturer or home-made. The main difference is that scrapple is generally a cornmeal mush mixed with left-over pig parts, whereas livermush is generally a cornmeal mush that is made with left-over pig parts that consist of 30% pork liver.
I just realized that your post is about 9 years old, but I just came across it today and wanted to throw in my $0.02 worth.
re: nicholas lowie
"what is Philly scrapple?" nicholas, what you're describing as "scrapple" is what's known elsewhere as headcheese or souse. Philadelphia scrapple is essentially that melted and stirred into cornmeal mush, then poured into loaf pans and allowed to set. To serve it's sliced and fried, and eaten with applesauce or as a breakfast meat with eggs, which is how I like it. Country scrapple, such as you find in old Mennonite or Amish cookbooks, is more like your livermush.
There's a version of scrapple native to Ohio, I believe, called goetta, which uses oatmeal (cut oats, not rolled) instead of cornmeal. Then you can ditch the pig and use sheep instead and you've got haggis! Oh, the wonderful interconnected world of food...
No. well, probably not. I grew in in northern baltimore county and can comfortably inhale scrapple.
Liver mush is greasier, blander, and definitely not the world class meat that scrapple is. One of the local companies makes "country scrapple" but it's not great either. I have become a fan of neeses extra sage sausage but otherwise wait until I can make a run to hanover to fill up on breakfast meats.
(I once ate, happily, a 3rd of a pound of scrapple while catching up with family, over the course of about 3 hours)
If you have tastebubs, you should enjoy livermush. I hate liver and love this stuff. Like scapple, the flavor with depends on who makes it. I think its best sliced somewhat thick, fried crispy on the outside and soft on the inside with just plain old white bread.
Funny piece of info. When Jim Thome was acquired by the Phillies a few years ago, they did the standard question/answer thing for inclusion in the Phillies Fan Book. His wife was asked what Jim was going to miss now that he was here in Philly. Her answer? Livermush.