135292 Tue Jul 31 21:57:19 -0700 2001 8 27 General Chowhounding Topics 0 726799 Grow up on scrapple in Philly. Will I like livermush in NC? Tue Jul 31 21:57:19 -0700 2001 0 bill 1 726801 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... Wed Aug 01 15:50:54 -0700 2001 726799 0 ann 1 726803 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? Nicholas Thu Aug 02 00:01:56 -0700 2001 726799 0 nicholas lowie 2 726810 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. Sun Aug 05 20:01:31 -0700 2001 726803 0 comat0se 3 727022 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 Country sausage Liver pudding C-loaf Souse meat Scrapple Tue Sep 04 13:39:00 -0700 2001 726810 0 RB 1 726812 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) Mon Aug 06 10:32:34 -0700 2001 726799 0 ben fisher 1 4794248 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. Mon Jun 22 06:56:26 -0700 2009 726799 1087179 Thad45891 1 4794482 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. Mon Jun 22 08:11:13 -0700 2009 726799 90359 PattiCakes 1 4794495 There have been threads on this topic on the South Board--do a search. FWIW, I can't tell the difference between NC livermush and NC scrapple, at least the Jenkins brand that I can get in Western NC, except that LM is 10 cents cheaper per lb brick in my store anyway. I haven;'t seen Neese's brand here. The Jenkins is as good as Rapa brand for sure, but IMO Rapa isn't worth eating, so take it FWIW. There are surely better brands. Mon Jun 22 08:14:20 -0700 2009 726799 10668 johnb