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Scrapple vs. Liver Pudding?

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Is there any difference between the two? My girlfriend is from North Carolina and is missing Liver Pudding. We have scrapple here in san diego, but I wondered how different the two are from each other.

Please reply to alsname@hotmail.com.

Thanks,
Al

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  1. They sell both here in NC and they are not the same. Probably won't find any liver pudding outside of NC.

    1. My understanding is that first they butcher all the edible portions of the pig - the hams, loins, bacons, shoulders and feet.

      Then they make "pudding."

      Anything still left over after that goes into scrapple.

      Holly Moore
      HollyEats.Com

      Link: http://www.hollyeats.com

      1. I AM NOT THAT FAMILIAR WITH SCRAPPLE BUT HAVE TRIED IT.
        SCRAPPLE CONTAINS A VARIETY OF INGREDIENTS AND IS FAIRLY BLAND WHILE THE LIVER PUDDING I AM FAMLIAR WITH HAS PORK LIVER, PORK TRIMMINGS(SKELETON MEAT ONLY), CORN MEAL, AND IS HIGHLY SPICED. IT IS NOT AVAILABLE IN
        STORES SO I MAKE MY OWN. RECIPE ON REQUEST.
        I

        5 Replies
        1. re: JOE PRESTON

          Hi Joe, I have searched the internet for days now and can not find a descent liver pudding recipe. I am from SC and have been in FL for 6 years. Please help.
          Thanks Marla

          1. re: electricstar

            Hi:

            We ask that posters share any recipes on the Home Cooking board:

            http://chowhound.chow.com/boards/31

            Thanks!

          2. re: JOE PRESTON

            Hi Joe, how do I contact you regarding the liver pudding. i was born and raised in N.C. I live in OK now. I was raise on liver pudding. could you contact me at charmer1956@yahoo.com

            1. re: charmer1956

              Joe's post was from 8 years ago today. I doubt you will be hearing from him, but who knows, lightning might strike.

              Apropos the information in this thread, in spite of claims to the contrary, scrapple and livermush are, for all practical purposes, the same thing, at least the brand of the two things I can get here in WNC. Maybe other NC companies are different in how they make them and spice them. I would add that the style of both here seems less spicy to me than the scrapple I used to get when I lived in the DC area, but maybe my taste buds are going to hell. I'm also not clear whether there is actually another thing called liver pudding that is commercially available, at least around where I live, or that people are just using the terms livermush and liver pudding to mean the same thing. But I'd be interested in any further clarification that might be offered.

            2. Here is the info from Wikipedia. Livermush (or Liver Mush or Liver Pudding) is a Southern United States foodstuff composed of pig liver, head parts, and cornmeal. It is commonly spiced with pepper and sage. Considered a more tolerable version of scrapple, livermush was most likely brought south through the Appalachian mountains by German settlers from Philadelphia. Livermush is colloquially known as poor man's or poor boy's pâté. Shelby, North Carolina hosts an annual Livermush Exposition, which began in 1987 to celebrate the unique delicacy. In that year the Cleveland County Commissioners and the Shelby City Council passed resolutions proclaiming that "livermush is the most delicious, most economical and most versatile of meats." Other towns in North Carolina that have livermush festivals include Drexel and Marion. Sonnys Grill in Blowing Rock, NC is famous for its livermush. It is commonly prepared by cutting a slice off of a prepared loaf and frying it with grease in a skillet until golden brown, much like you would Spam. At breakfast it would be served alongside grits and eggs. For lunch it can be made into a sandwich with mayonnaise or mustard, either fried as above, or left cold. As livermush's popularity rises, it is appearing as a primary ingredient in dishes such as omelette and pizza. Me, I'll take a pass, call for the foie gras.

              3 Replies
              1. re: GodfatherofLunch

                Careful, once again wiki is wrong! Livermush and liver pudding are NOT the same. Quite different, actually. Both do contain pork liver, but then they differ quite a lot. Livermush as its name implies is bound with cornmeal, and is spiced in a breakfast sausage sort of way with hot pepper and sage. Liver pudding is pork liver and other organ meats mixed with rice, at least in South Carolina. To experience proper liver pudding, I'd suggest the Lizard's Thicket chain in Columbia SC for breakfast. The flavoring is primarily black pepper, lots and lots of black pepper and the format is closest to a moist hash, and fried on a grill like corned beef hash would be. The closest thing to liver pudding I've tasted is Haggis. Livermush is like scrapple turned over....much more liver used in it.
                Many of the NC companies that make livermush also make a product they call liver pudding. Can't vouch for that tho.

                1. re: Anniebird

                  As of an edit in Sept 2011 Wiki reads:
                  Livermush (sometimes called liver pudding) is a Southern United States food product composed of pig liver, head parts, and cornmeal. (In South Carolina Low Country cuisine, liver pudding is usually made with white rice rather than cornmeal.)

                  That's the power of Wikipedia - it can be easily corrected. And as is evident from this thread, NC, SC, Pa, and no doubt other states (or regions within states) have their own names and recipes.

                  ------------------------

                  http://www.neesesausage.com/products/...
                  is a NC company that sells livermush, liver pudding, and scrapple.

                  http://jakecpunut.com/images/2009/05/... - the filler is cereal (corn and wheat)

                  http://midnightsnack.wordpress.com/20...
                  a liver mush with corn, wheat, and rice flour

                  http://www.harvinmeats.com/farm.html
                  a SC pudding version with rice

                  From the US Government (Congressional record, courtesy of a NC representative)
                  http://thomas.loc.gov/cgi-bin/query/z...:
                  "The livermush that is familiar to this area differs from similar types of foods as one travels more than 100 miles away, said McKee. South and east, it becomes liver pudding and toward the north it becomes scrapple."

                  1. re: Anniebird

                    More on the mush v pudding differences, from the NC Neese perspective

                    http://eatocracy.cnn.com/2011/06/08/l...

                2. There is a good article about livermush in "Our State" magazine by Bob Garner, Aug 2008. Your girlfriend is probably familiar with the magazine. So far, I haven't found a company that will ship livermush. So, each time we go to NC I usually take a cooler and stock up on good country ham and livermush. Of course my doctor objects to my eating habits vigorously. Nothing like a livermush biscuit with mustard or a country ham biscuit dipped in red eye gravy with a side of grits and cantaloupe (during the summer).
                  I understand scrapple, livermush and kanip are essentially prepared the same way, the main difference is filler and spices. Kanip is a specialty I've only had in Nebraska. I believe oatmeal is used as the filler. And naturally being from Nebraska kanip is void of seasonings other than salt and pepper.

                  1. When butchering, all of the bones, heart, liver, and head go into a pot of boiling water. After boiling this for several hours, the solids are removed, and the edible solids are ground. This is "puddin" (PA Dutch), or Pan Haus. A scoop or two of the puddin is added back into the broth, along with salt, pepper, and corn meal. This is scrapple. The remaining solids are liver pudding or pan haus.

                    1. I don't mean to come on like a know-it-all, but I grew up in an era when I took part in hog butchering in South Carolina. Liver puddin' was a delicacy of the entire process. I also lived with "mush" and when I got to Delaware, found that it's the delicacy of the old locals here who call it "scrapple". I won't ever be a part of that crew as "mush" was what real hard times left you with.

                      First off, when a pig was butchered, everything but the oink was used. I won't go into all those recipes, but the "puddin' pot" was always going just as soon as the hog was eviscerated. The head was removed and put in a large separate pot and cooked, while the heart, the liver, the kidneys, and the "lights" (lungs) went into the puddin pot. Other lean scraps were also tossed in but most of them were saved for sausage meat.

                      Back to puddin. The pot cooked all day and usually lunch consisted of a big pot of rice. Juice from the puddin pot was used as gravy and you were allowed a very SMALL portion of the meat from the pot. Later, the cooked head was brought out and all the meat and the tongue were removed from the head and put in the pot.. (The brains were removed before cooking as that was usually saved up and added to scrambled eggs for the next morning's breakfast.)

                      A large strainer then removed all the meat from the puddin pot. As it cooled a bit, it was ground up with a hand grinder. Fresh onions, some sage, some salt, and pepper to taste were added during the grinding process. Once the meat had all been ground, there was still very little of this left. To add bulk to the mix, the unused rice from dinner was added to the meat and stirred in.

                      Since the large intestines were used as casings (The small ones were for sausage. All the intestines had been "scraped" and cleaned at this point.), the meat was put into a sausage press and the casings were filled with the meat. Whomever was in charge made sure that the lengths would allow each family to have an equal "taste" of puddin.

                      Once all the meat had been used, the stuffed casings were then put BACK INTO THE PUDDIN POT. This shrunk the casings on the puddin as well as imparted that taste to the casings as well. When they had sufficiently shrunk, they were removed from the pot.

                      Remember, nothing went to waste. At that point, cornmeal was then added to the pot until a thick slurry was obtained. It was then dipped out and poured into metal trays for cooling. Once cooled and the fats congealed, you had corn MUSH.

                      From my experience there was NEVER anything called "liver mush". It was two processes where liver puddin was made first and then cornmeal mush was the final product to eliminate the waste.

                      In South Carolina today, you can buy liver pudding cased or blocked, with or without rice. From the block puddin I've seen, they simply pack the puddin meat in trays like we did the mush and then cut it into half pound blocks for sale.

                      The staple of Southern breakfasts would have been grits, eggs over easy and a link of liver puddin - all mixed together on the plate.

                      4 Replies
                      1. re: georoof

                        There was a thread, not to long ago, in which the OP wanted details about cleaning intestines. I was only able give my experience with cleaned cryopacked ones. Others didn't have much else to add.

                        1. re: georoof

                          Hi georoof and others!

                          I'm from NC (eastern NC) and now live in the Caribbean. My best fishin buddy is a Philly Boy so we often drift off into the scrapple vs liver mush/pudding debate.

                          I prefer liver MUSH, specifically. I think it fries up better without crumbling. Maybe its because it has more 'bread' to it? Taste wise I don't think I could distinguish it from liver pudding.

                          In eastern NC cornmeal is used as the filler.

                          I've had scrapple with my buddy. I think the most obvious difference is that scrapple lacks the liver taste. They are both made out of 'everything but the oink' otherwise. Well, he doesn't care for my NC liver-whatever and I certainly prefer the liver-whatever over the scrapple. That doesn't mean I don't like it. Its such a rare occasion when we or somebody else brings some down from the States that I ain't gonna be choosy!

                          Let's not omit Louisiana boudin from the equation. Same basic thing but definitely with a rice filler. I've never had particularly good boudin but the folks in La insist that it exists. No liver mush or scrapple in La - haha.

                          1. re: georoof

                            This is exactly how i recall liver pudding....love the stuff and i am now arguing the point in DC with ignorant co-workers =)

                            1. re: georoof

                              i just read your post. Thank-you for it. I am from South Carolina and now live in Missouri. i have been looking for a recipe for Liver Pudding, we always had it in the casings. I have lived in New England and Virginia and ate scrapple. It does not taste the same to me. But then, nothing is as good as the food in South Carolina. The way it use to be cooked. Thank-you again for your post.

                            2. Just signed up with Chow Hound after reading all the replies about scrapple and pudding meat. Not trying to put anyone down, but scrapple and pudding meat have been in Pennsylvania long before any of your states were colonized, just go to Lancaster Co. Pa. This region was settled long ago, before any settlers settled south or west. But the reason I wanted to reply was pudding meat and scrapple are different ingredients, both sliced and fried. This is the reason I am writing. Here in my family in Pa. we put the whole square or slab of pudding meat in a pan, break it into small pieces, add 2 cups of water, cooking some of the water off, making a gravy sauce. Put it over pancakes, really delicious. All the replies never mentioned another way to prepare pudding meat. Sorry if I offended anyone did not mean to do that when writing this reply. Hope some of you try cooking it down and putting it over pancakes.

                              7 Replies
                              1. re: Kinta Kunta

                                Funny, my family cooks pudding (really, I've only ever heard it pronounced puddin') similarly, but rather than make a gravy they drain off the water and put the little blob of meat on the plate, typically with dippy eggs. My aunt has converted my Polish husband into an honorary dutchy with this breakfast, he loves it so much.

                                1. re: Kinta Kunta

                                  Kinta Kunta, though the scrapple/puddin debate can go awhile, your statement about which came first - the chicken or the egg- falls a bit short. Both are not far removed from the Native American pemmican though they included fruit into the mix (much like pancakes I suppose). Either way, each region has peculia recipes. Here on the Delmarva, they'll claim that Pennsylvania scrapple isn't as good as theirs (though I can't tell any difference in any of them). I do know that some makers put more cornmeal that others and that this ingredient can make it brown or burn quicker when compared. I do know that souse and blood pudding were German origan which makes Lancaster a great possible spawning ground as settlers moved away from the Pennsylvania Deutsch country. I've never had scrapple that used liver as an ingredient as exray stated. I guess good victuals are in the belly of beholder. LOL

                                  1. re: georoof

                                    As I mentioned before, I'm now living too far south to get liver mush/pudding or scrapple. So when I pass thru the home area travelling I always load up a box to mail home.

                                    Now that's tricky! You're not supposed to freeze it but I have no choice. I freeze the bejeezus out of it and wrap in newspapers, insulate the box, etc in order for it to make it to Puerto Rico. My last shipment took 6 days via Priority Mail but believe it or not it was still cool when it arrived.

                                    Unfortunately the firm texture goes to pot. Its amazing how much water is in the mix and that comes out in the freezing/thawing process. I can still use it although I can't slice it off like Spam.

                                    I've tried various brands and Neese's is always the winner even in the freeze/thaw class. I searched all over Cheraw, SC for Neese's and only one place had it. That was the IGA in Chesterfield and it was out of date :( The butcher at one of the chain groceries in Cheraw told me they didn't sell Neese's because they only sold directly and wouldn't come to Cheraw and his chain wasn't on Neeses A-list. Too bad.

                                    I should say something great about Frank Corriher's mush and sausage from Landis, NC since they are part of my family not too distantly related. Mmmm, I prefer Neese's!

                                    The brand all the stores in that area are carrying is Jenkins out of Shelby NC. I've never had Jenkins but this thread reminded me to thaw out another block from the freezer and give it a try.

                                    Enjoy!

                                    -Bill

                                    1. re: exray

                                      I like Hunter's livermush out of Marion, NC, if you ever come across that brand. Freezing it is out of the question - the taste is fine but the consistency is awful.

                                      1. re: exray

                                        It shouldn't be hard to make your own. Just need some pig scraps, some pig liver, and corn meal.

                                        1. re: paulj

                                          Easier said than done, Paul!

                                          Following up to my previous comment about Jenkins brand...I tried it this morning and it cuts well and stays together in spite of freezing/thawing but its not very good tasting liver mush. Thumbs down.

                                    2. re: Kinta Kunta

                                      Yes! We put liver puddin on pancakes also.

                                    3. Y'all are both welcome to my portion, any time.

                                      1. Anyone interested in getting good South Carolina liver pudding should visit the link
                                        given here. They sell eight ounce packages by the dozen and will ship. I have it sent
                                        all the way out here to Anaheim, CA. I have no affiliation with the company other than
                                        being a satisfied customer..

                                        http://www.harvinmeats.com/farm.html

                                        3 Replies
                                        1. re: salty38

                                          Central PA Diner: thanks so much for using "dippy eggs" in print --

                                          My family is from Pa and I was raised eating PawnHaas and Scrapple. Lived in NC for a long time and loved the variety of pork based products: C-Loaf, Liver Pudding, etc. To my taste, Liver Pudding is definitely more liver-y tasting. PanHaas has a more general pork taste to it. AND there is no way Baltimore scrapple is better than Penna scrapple - its a pale imitation of its better Pa cousin.

                                          Everyone - thanks for having a non-condescending exchange over a very non-chic non-foodie item. Fry up some scrapple for breakfast!

                                          1. re: myaco

                                            LOL!! You have no idea how many phrases I had didn't realize were PA Dutch until I went to college!

                                          2. re: salty38

                                            Harvin liver pudding is good. If you ever in SC try Carter's liver pudding. Sold in all of the local supermarkets. It's the BEST! Sad thing, Carter's do not ship outside of SC :( Whenever I visit my family in SC, I load up before heading back west to Riverside, CA. I have absolutely no affiliation w/Carters. Very satisfied customer ;)

                                          3. LOL. I grew up in PA and loved scrapple. Then I moved to California and forgot about scrapple. Fast forward 35 years and I am in a diner in Bethesda Maryland w/my children. I see scrapple on the menu and am overjoyed. I order and it is not PA scrapple that my memory recalls.

                                            so then I went to visit family in PA and asked for scrapple. AHA! the memory was right!

                                            That is my not helpful input to this discussion.

                                            1. oh, and if it ever had tasted of liver I would have totally rejected it. I hate liver w/passion.

                                              1. Annie you're absolutely correct in my experience as well.

                                                1. You can buy both in PA and MD. In MD, liver pudding is usually called ring pudding. As for pan pudding, I asked at the Amish Food Market in Cockeysville if it was the same as liver pudding. (I had seen it sold that way at the Allentown Fairgrounds Farmer's Market.) The woman behind the counter didn't know and didn't look at the ingredients. Anyway, both scrapple and liver pudding have that gray color, and neither one tastes strongly of liver. I liked liver pudding long before I could stomach liver. Scrapple contains mush (or, if you prefer, "polenta"), which is probably why I grew up eating it with syrup. IHOP (at least in Reisterstown) has their own scrapple, which is excellent but not on the menu, as far as I know. I had to ask.