Liver Pudding (liver mush some of you call it)here in Pa. is (pig liver, head meat, etc.). This is not scrapple(made entirely different way). Most of you fry this and eat it for breakfast. We break it down in small pieces, put it in a pan, add 2 cups of water, cook the water off to create a gravy sauce. Use it over pancakes. Delicious over pancakes!
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.
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)
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...